bonnie's spanish cornbread
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.
prep time
10 Min
cook time
25 Min
method
Bake
yield
9 squares in an 8 inch dish
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
How To Make bonnie's spanish cornbread
-
Step 1Preheat the oven to 400 degrees.
-
Step 2Grease an 8 inch pan. I prefer an aluminum pan.
-
Step 3(ignore the directions on the Jiffy box)
-
Step 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.
-
Step 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.
-
Step 6Tip: Be sure to use two large eggs so it doesn't crumble. 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
Culture:
Mexican
Category:
Savory Breads
Tag:
#Quick & Easy
Keyword:
#corn
Keyword:
#cornbread
Keyword:
#bonnie's
Keyword:
#Spanish
Keyword:
#corn bread
Keyword:
#bread
Keyword:
#Mexican Cornbread
Keyword:
#spanish cornbread
Keyword:
#BONNIE'S SPANISH
Ingredient:
Rice/Grains
Method:
Bake
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes