SPANISH CORNBREAD

Bonnie ^O^

By
@Utahn

After many years of making cornbread, I finally developed this recipe that I call Spanish Cornbread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. This has got to be the tastiest and the most moist cornbread I have ever made. It is also very healthy and contains no oil! Do Enjoy!




Photo and recipe is my own.


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Comments:

Serves:

9 squares in an 8 inch dish

Prep:

10 Min

Cook:

25 Min

Ingredients

1
jiffy cornbread mix
1/2
teaspoon red pepper flakes
1
rounded teaspoon chopped jalapeno rings
1/4
cup of sugar
2
green onions finely diced
1/2
cup roasted red bell pepper in jar, diced
1
small can of drained mexicorn or 1/2 large can drained.
2
large eggs
splash of milk just to make thick batter

Directions Step-By-Step

1
Preheat the oven to 400 degrees.
2
Grease an 8 inch pan. I prefer an aluminum pan.
3
(ignore the directions on the Jiffy box)
4
In a medium mixing bowl put all the ingredients except the milk, gently stirring a few times with a spoon to combine. Don't mix it hard. Add the splash of milk to make a stiff batter, mix with a spoon just until blended, no more.
5
Put the batter in the pan and bake at 400 degrees. Cornbread will pull away from the sides in about 25 minutes. If in doubt, you can always test with a toothpick.
6
Tip: Be sure to use two large eggs so it doesn't crumble. Enjoy!

About this Recipe

Course/Dish: Savory Breads
Other Tag: Quick & Easy