SPANISH CORNBREAD

1
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.

Rating:
★★★★★ 4 votes
Comments:
Serves:
9 squares in an 8 inch dish
Prep:
10 Min
Cook:
25 Min

Ingredients

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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

How to Make SPANISH CORNBREAD

Step-by-Step

  • 1Preheat the oven to 400 degrees.
  • 2Grease an 8 inch pan. I prefer an aluminum pan.
  • 3(ignore the directions on the Jiffy box)
  • 4In 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.
  • 5Put 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.
  • 6Tip: Be sure to use two large eggs so it doesn't crumble. Enjoy!

Printable Recipe Card

About SPANISH CORNBREAD

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




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