Saturday, August 11, 2012

Mexican Cornbread

This is the perfect addition to a bowl of Chili.  I made this several times until I got this recipe CORRECT.  Enjoy!
  • 1 box of Jiffy Cornbread mix
  • 1 C. frozen corn
  • ½ C. sour cream
  • 1 egg
  • 1 C. Mexican cheese or Cheddar cheese, grated
  • 1 small onion, finely chopped
  • 1/3 C. of jalapeño peppers, pickled
  • 1 can of Rotel tomatoes, drained
  1. Preheat oven to 400 degrees
  2. Place the last three ingredients into a food processor and pulse until finely chopped
  3. Combine all of the ingredients until well incorporated
  4. Pour into 9” x 9” cast iron skillet or stoneware baking pan and bake for 40 minutes
Tips and Tricks:
  • I use light sour cream for this recipe.
  • Jiffy Cornbread has a sweetness that we LOVE.  You can use other cornbread mixes, but this is our favorite.
  • I serve this with Chili.

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