Extra Moist Jalapeno Cornbread |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 15 |
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I got this recipe from a friend who is a caterer. This is the best cornbread you will ever have! It makes a 13x9 pan-extra moist! Use the jalapeños in the jar and chop (about 1/2 cup chopped). Use whatever your favorite unseasoned cornbread kit is. If you use Jiffy Mix, omit the sugar. Ingredients:
3 (7 ounce) packages cornbread mix |
1 large sweet onion, diced |
2 cups shredded colby-monterey jack cheese |
2 large eggs, beaten |
2 1/2 cups whole milk or 2 1/2 cups buttermilk |
1/2 cup vegetable oil |
3 teaspoons sugar |
1 (15 ounce) can creamed corn |
6 ounces chopped jalapenos |
Directions:
1. Mix and pour into greased 9x13-inch pan.
2. Bake 45 minutes at 375° until golden brown and a toothpick comes out clean.
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