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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This would be a great side dish with enchiladas. Ingredients:
2 (15 oz) cans whole kernel corn, drain and reserve liquid |
1 small can sliced black olives, drained |
2 (10.5 oz) cans condensed cream of mushroom soup |
1 (8 oz) brick cream cheese |
2-3 scallions, chopped |
2 large banana (hungarian wax) peppers, seeded and deveined, chopped |
pinch of red pepper flakes (optional) |
1 (4 oz) stick butter or margarine |
2 (7 oz) pkgs jiffy cornbread mix |
2 eggs |
1/4 cup cooking oil |
salsa, for garnish |
sour cream, for garnish |
Directions:
1. In a large mixing bowl, combine first 7 ingredients. Open one end of butter stick and grease a 9xl3-inch baking dish.
2. Add remaining butter to mixture in bowl; place in microwave oven on high for several minutes to melt butter and cream cheese. Stir to combine.
3. In another bowl, combine cornbread mix, eggs, cooking oil, and 2/3 cup of reserved liquid from corn. Discard remaining liquid.
4. Pour hot corn mixture into baking dish. Top with large spoonfuls of cornbread batter, evenly spaced.
5. Bake in preheated 400F deg oven for 30 minutes, or until cornbread is golden brown.
6. Garnish servings with salsa or sour cream.
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