It's chili and soup season, people! No bowl of warm heaven is complete without some cornbread on the side. As a Texan and a lazy overachiever, however, I do not stop with a simple cornbread. I make cheesy jalepeno cornbread. Delicious with a bit of sass, and it looks impressive even though it takes about 5 minutes to prepare for the oven.
If you have a big group or want leftovers, double the recipe (the recipe makes about 2 dozen muffins). Ingredients:
If you have a big group or want leftovers, double the recipe (the recipe makes about 2 dozen muffins). Ingredients:
2 c. canned cream-style corn
2/3 c. vegetable oil
2 c. dairy sour cream
1 1/2 to 2 c. grated Cheddar cheese
1 (4 oz.) can jalapenos or green chilies, seeded and chopped (most stores have diced canned)
2 pkgs. Jiffy corn bread mix
4 eggs, beaten
1 c. chopped onion
2/3 c. vegetable oil
2 c. dairy sour cream
1 1/2 to 2 c. grated Cheddar cheese
1 (4 oz.) can jalapenos or green chilies, seeded and chopped (most stores have diced canned)
2 pkgs. Jiffy corn bread mix
4 eggs, beaten
1 c. chopped onion
Preheat the oven to 350. Combine everything in a big bowl and mix til uniform. Grease a muffin tin or cake pan (depending on what you want), and pour. Bake for 30-45 minutes til a toothpick comes out clean.
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