Tj's Moist Mexican Cornbread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is the recipe I came up with when trying to decide on a good mexican cornbread recipe...wonderfully moist with a delicate sweetness...not hot, but you could adjust that. Ingredients:
2 (8 1/2 ounce) boxes jiffy corn muffin mix |
1/2 teaspoon salt |
1 tablespoon creole seasoning |
2 tablespoons sugar |
2 (8 1/2 ounce) cans creamed corn |
1 (8 3/4 ounce) can kernel corn |
1 cup buttermilk |
2 eggs |
1 small onion, chopped |
2 medium jalapeno peppers, chopped |
3 1/2 ounces colby-monterey jack cheese, shredded |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly oil a 9x13 inch glass baking dish.
3. Put dish in oven and let it get hot while mixing ingredients.
4. Once all ingredients are mixed, pour into baking dish and bake fro 45 minutes, or until toothpick inserted into center comes out clean.
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