 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 20 |
|
I like this cornbread because of its great taste. Moist and so easy to mix up. Also is good hot, warm and cold. I like to add diced red jalapeno or some chipotle seasoning for color. This recipe always turns out good. Ingredients:
2 (8 1/2 ounce) boxes jiffy cornbread mix |
1 small onion, diced finely |
2 cups mexican blend cheese |
1 (15 ounce) can creamed corn |
1 1/2 cups sour cream |
4 eggs, beaten |
1 (4 ounce) can green chilies, diced |
1/3 cup oil |
4 jalapeno peppers, seeded and diced |
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 9x13 baking dish.
4. Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
5. Serve warm and refrigerate leftovers.
|
|