CLAUDINE'S CHEESY MEXICAN CORNBREAD

CLAUDINE'S CHEESY MEXICAN CORNBREAD image

Provided by Claudine Bratcher

Number Of Ingredients 11

2 (8.5 oz) box jiffy corn muffin mix
1/4 c sugar, *see note
1 medium onion, chopped
2 c shredded cheddar cheese, *see note
1 c cream-style corn
1 c sour cream
4 large eggs, lightly beaten
1 (4 oz) can(s) chopped green chilies, drained
1 (4 oz) jar(s) diced pimentos, drained
1/3 c canola oil, or vegetable oil
2 Tbsp chopped pickled jalapeno slices, *see note

Steps:

1. WARNING!! This is NOT low calorie and its not meant to be, but don't worry unless you're going to eat the whole pan. LOL!
2. *Notes: You need the extra sugar in this, trust me on it, and don't be snobby about sugar in your cornbread! LOL! Use shredded block Cheddar cheese instead of the pre-shredded cheese, it's much better. Yes, you can use other cheeses or pre-shredded cheese, if that's what you like. You can use fresh chopped jalapenos if that's what you like or have on hand.
3. Heat the oven to 350º F. Grease a 9 x 13 inch baking pan, or use cooking spray; set aside. In a large bowl, stir together the cornbread mix, onion, sugar and eggs. Then add the remaining ingredients to the cornbread mixture and mix until well combined. Pour into the prepared pan. Bake for 50 to 60 minutes or until lightly browned, the edges pull away from the sides of the pan and a tester inserted near the center comes out clean. Remove the pan from the oven and let stand on a wire rack for 10 to 15 minutes before cutting into serving pieces.
4. Serve warm and if you dare with some extra butter or honey butter on each piece! Refrigerate any leftovers or the cornbread can be frozen and it's good reheated.
5. This is a very moist and delicious cornbread and is good to take to potlucks as it's even good cool.
6. Yield: 18 to 24 small pieces, or cut into larger pieces if you have food hogs at your table, like I do!