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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A wonderful companion for Tex- Mex dishes. This is great with chili too! Ingredients:
3 cups cornbread mix |
2 1/2 cups milk |
1/4 cup salad oil |
3 eggs, beaten |
1 onion, finely chopped |
1 cup cream-style corn |
1 1/4 cups grated cheddar cheese |
1 (4 ounce) can chopped green chilies (drained) |
1 (2 ounce) jar pimientos (drained) |
Directions:
1. Prehat oven to 400 degrees.
2. Grease a 9 x 13 inch baking pan.
3. In a large mixing bowl, combine all ingredients and mix well.
4. Pour batter in baking pan and bake for 45 minutes.
5. The resulting cornbread should be the consistency of spoon bread and very moist.
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