serrano corn bread
(1 RATING)
I've had this recipe for years. It's yummy, especially hot out of the oven with butter (yes not margarine). Butter is good, very, very good. Easy to make. IF.....any is left, refrigerate. You can always pop it in the microwave for a few seconds.
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prep time
15 Min
cook time
55 Min
method
Bake
yield
maybe 6
Ingredients
- 2 packages jiffy corn muffin mix
- 1 cup grated cheddar cheese
- 1 can cream style corn
- 1/2 medium white onion (chopped)
- 1-2 small serrano peppers
- 2 - eggs
- 2/3 cup milk
How To Make serrano corn bread
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Step 1Preheat oven to 400. In a large bowl, add corn muffin mix, 2 eggs, 2/3 C milk. Mix ingredients, will be slightly lumpy.
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Step 2Grate 1 C cheese, set aside, chop onion and peppers into very small pieces.
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Step 3Add cream style corn, mix into batter. Add cheese and peppers. (let batter rest for 3-4 minutes) Pour into a greased square baking dish.
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Step 4Bake until golden brown. Test in the middle to make sure it's done all the way through.
- 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!
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