Betty's Mexican Cornbread |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a recipe my mil gave to me. It is a great change from the normal cornbread. Ingredients:
2 (8 1/2 ounce) boxes jiffy cornbread mix |
1/3 cup onion, diced finely |
1 (15 ounce) can creamed corn |
4 eggs, beaten |
1/3 cup oil |
3 tablespoons chopped jalapeno peppers |
Directions:
1. Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
2. Now add the cornbread mixes and stir just until moistened.
3. Pour into a greased 9x9 baking dish.
4. Bake at 350 degrees for 30-35 minutes or until lightly browned and the edges pull away from the sides of the pan.
5. Serve warm and refrigerate leftovers.
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