bonnie's spanish cornbread
(4 ratings)
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.
►
(4 ratings)
yield
9 squares in an 8 inch dish
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For bonnie's spanish cornbread
-
1jiffy cornbread mix
-
1/2teaspoon red pepper flakes
-
1rounded teaspoon chopped jalapeno rings
-
1/4cup of sugar
-
2green onions finely diced
-
1/2cup roasted red bell pepper in jar, diced
-
1small can of drained mexicorn or 1/2 large can drained.
-
2large eggs
-
splash of milk just to make thick batter
How To Make bonnie's spanish cornbread
-
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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for BONNIE'S SPANISH CORNBREAD:
ADVERTISEMENT
ADVERTISEMENT