Mexican Cornbread

Donna Graffagnino

By
@StillWild

A meal in itself, this 'loaded' cornbread is absolutely delicious. Make it as mild or spicy as you like.


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Rating:

Comments:

Serves:

9 pieces

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 lb
bulk breakfast sausage, hot or mild
2 box
jiffy mix
2 large
eggs, beaten
2/3 c
milk
2 Tbsp
sugar or splenda
1/2 bunch
green onions, sliced thin or 1/2 onion, diced
1/2 medium
bell pepper, chopped
2-3
jalapeno peppers, chopped fine
1 can(s)
whole kernel corn, drained
1 1/2 c
cheddar cheese, shredded

Directions Step-By-Step

1
Fry off sausage and drain well. Set aside.

Preheat oven to 350* F.
2
In a large bowl, mix Jiffy Mix, eggs and milk together. Add onion, bell pepper, jalapeno, corn, and cheese. Mix well - mixture will be thick.
3
Grease an 8 x 8 baking dish or 9" round deep dish pie plate, pour mixture into baking dish.
4
Bake for 35-45 minutes or until top is golden and toothpick comes out clean.
5
Let cool 15-20 minutes and cut into squares or wedges to serve. Enjoy!

About this Recipe

Main Ingredient: Pork
Regional Style: Southwestern