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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Filling, and not too spicy....great accompaniment to a bowl of chili or home-made soup Ingredients:
2 cups cornbread mix |
2 eggs, lightly beaten |
1/2 cup cooking oil |
1 cup buttermilk |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup cream-style corn |
1 cup whole kernel corn |
1 (4 ounce) can diced jalapeno peppers, drained |
3/4 cup diced onion |
1 1/2 cups sharp cheddar cheese, shredded |
Directions:
1. Preheat oven to 375 degrees.
2. Mix all ingredients together just until blended well, and pour into greased 10 cast-iron skillet (or 13x9 baking dish).
3. Bake 35-40 minutes, or until top is deep golden-brown.
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