 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Here is a cornbread recipe that I came up with after trying a few other recipes and mixed it up my way. Hope you enjoy. I make this with lots of things, especially good with Chili, Red Beans and Rice, Smothered Round Steak and gravy, (the list could go on......) Ingredients:
2 (8 1/2 ounce) boxes corn muffin mix |
1/2 teaspoon salt |
1 tablespoon cajun seasoning |
2 tablespoons sugar |
1 (14 1/2 ounce) can cream-style corn |
1 cup sour cream |
2 eggs |
1 small onion (chopped) |
3 -4 green onions (chopped) |
1/2 cup bell pepper (chopped) |
chopped jalapeno (adjust amount to your taste) |
1/2 cup grated cheese (mexican blend) |
Directions:
1. Preheat oven to 350*.
2. Lightly oil your 10 inch black iron skillet (bottom and sides) and let it get hot in the oven while mixing above ingredients.
3. If you do not have a skillet use a 9 X 13 pan.
4. Once skillet is hot, pour in mixture.
5. Bake for 40-45 minutes.
|
|