mexican cornbread

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 45 min
Yield: 9
Cuisine: Southwestern
Ingredients: 1 pound(s) bulk breakfast sausage, hot or mild; 2 box(es) jiffy mix; 2 large eggs, beaten; 2/3 cup(s) milk; 2 tablespoon(s) sugar or splenda; 1/2 bunch(es) 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 cup(s) cheddar cheese, shredded

131 Pinches 6 Photos

Donna Graffagnino

Bayou Country, LA

Updated on Jun 8, 2014

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

Rate

prep time 15 Min

cook time 45 Min

method Bake

yield 9 pieces

Ingredients

1 pound bulk breakfast sausage, hot or mild
2 boxes jiffy mix
2 large eggs, beaten
2/3 cup milk
2 tablespoons 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 whole kernel corn, drained
1 1/2 cups cheddar cheese, shredded

How To Make mexican cornbread

Step 1

Fry off sausage and drain well. Set aside. Preheat oven to 350* F.

Step 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.
Step 3

Grease an 8 x 8 baking dish or 9" round deep dish pie plate, pour mixture into baking dish.
Step 4

Bake for 35-45 minutes or until top is golden and toothpick comes out clean.
Step 5

Let cool 15-20 minutes and cut into squares or wedges to serve. Enjoy!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes