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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 18 |
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This is a family favorite that my grandmother clipped from a newspaper years ago. I add more jalapeno than the recipe calls for because I like it spicy. Also, I use pickled jalapenos rather than fresh because they give more flavor. This is definitely a better the next day dish. Trust me! Ingredients:
3 (8 ounce) packages cornbread mix (i use jiffy) |
1 teaspoon salt |
1 cup chopped green onion |
3 tablespoons chopped fresh cilantro |
1 cup sour cream |
3 tablespoons jalapenos (chopped) |
1 cup cottage cheese |
3/4 cup butter |
4 eggs |
4 ounces shredded cheddar cheese |
1 (16 ounce) package corn mixed with chopped peppers (red and green) |
Directions:
1. Heat oven to 400.
2. Grease 13x9x2 inch pan.
3. In large bowl,combine all ingredients, mix well. Spread in pan.
4. Bake at 400 for 30-40 minutes or until toothpick comes out clean and top is golden brown.
5. 16-18 servings.
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