Calico corn bread

Irisa Raina 9


I came up with this the day after I made the Mexican soup du jour. The corn was gone and I thought ….hmmmm what can I serve with the soup today? And then it hit me cornbread!

And even though this is a premade “sort of “ box corn bread { I usually make it from scratch but just had little energy today } feel free to start from scratch to make the cornbread if you wish.

And my husband asked me to make this again, so I’ll whip up another batch during the week and serve it with…..????

pinch tips: How to Prevent Smudges & Fingerprints on Stainless Steel






1 package 8.5 ounce jiffy cornbread mix
1 cup sour cream
1 cup extra sharp shredded cheddar cheese
1 tablespoon minced serrano’s
2 tablespoons finely minced red onion
green onions { finely chopped } about 2/3s of a cup
2 tablespoons melted unsalted butter
pam spray
8x8 baking dish

Directions Step-By-Step

Pre heat the oven to 375 and spray the baking dish with the Pam.
In a frying pan sauté the Serrano peppers and red onions for a minute or two on a low heat, you just want to soften them not caramelize them, put in a bowl and set aside.
Mix the 2 tablespoons melted butter with the egg and whisk briskly, then add the sour cream and mix again.
Add the 1/3 cup of milk, whisk and add the Jiffy and mix again for only long enough to mix everything, and then let this sit on the counter for 30 minutes.
Divide the batter in ½.
In ½ of the batter add the sautéed peppers and onions, mix.
In the other ½ mix in the cheddar cheese.
Put the ½ of the cornbread with the pepper mixture into the pan.
Sprinkle the chopped green onion on the top.
Put the rest of the cornbread on top, the one with the cheese in it. Carefully spread it around.
Add a wee bit more cheese to the top and bake for about 55 minutes, baking times will depend on your oven. This is a dense cornbread so baking times will be longer.

About this Recipe

Main Ingredient: Dairy
Regional Style: American