spicy mexican cornbread

Name: Spicy Mexican Cornbread
Prep time: 10 min
Cook time: 20 min
Ingredients: 3 box(es) jiffy cornbread mix, or your favorite; 1/2 cup(s) egg substitute, or 2 large eggs; 2/3 cup(s) evaporated milk (or less, depending); 1 can(s) glory southern style skillet corn w/ onion and bacon (slightly drained); 2 tablespoon(s) dried jalapeno (found @ specialty stores), or 1/2-3/4c jalapeno (pickled, roughly chopped); 2 cup(s) sargento artisan mexican cheese blend, or your favorite

(3 RATINGS)

97 Pinches 4 Photos

Heather McDaniel

Pensacola, FL

Updated on Mar 15, 2012

I just threw a few things together tonight, wanting a cornbread mixture that was different than any other night. This went over very well. You can adjust the heat level to your liking. I served this w/ turnip greens and a bit of veal. Yum!

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mexican cornbread w/ turnip greens and veal.

prep time 10 Min

cook time 20 Min

method ---

yield varies

Ingredients

3 boxes jiffy cornbread mix, or your favorite
1/2 cup egg substitute, or 2 large eggs
2/3 cup evaporated milk (or less, depending)
1 can glory southern style skillet corn w/ onion and bacon (slightly drained)
2 tablespoons dried jalapeno (found @ specialty stores), or 1/2-3/4c jalapeno (pickled, roughly chopped)
2 cups sargento artisan mexican cheese blend, or your favorite

How To Make spicy mexican cornbread

Step 1

Preheat oven to 400 degrees.

Step 2

In a med.-large bowl, mix cornbread, egg, milk, corn, jalapeno, and cheese.
Step 3

Pour evenly into greased muffin tins. Bake 15-20 minutes. If making a loaf, I would suggest a larger pan, as the cook time can be extensive.
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