"JIFFY" ROASTED CORN AND JALAPENO CORNBREAD

Provided by Diane in Nebraska

Categories Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 (15 1/4 ounce) can whole kernel corn, drained well (reserve 1/4 cup liquid)
1/3 cup diced onion
1/3 cup diced red bell pepper
3 tablespoons butter
1 (8 1/2 ounce) package Jiffy corn muffin mix
1 egg
3 tablespoons heavy cream
2 -3 tablespoons diced jalapenos or 2 -3 tablespoons green chilies
1 cup shredded sharp cheddar cheese
2 -3 tablespoons honey (optional)

Steps:

Melt butter in a sauté pan.
Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
Whisk egg, corn liquid, and cream together.
Stir into corn muffin mix with a fork.
Stir in diced jalapenos and cheddar cheese.
Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
Pour into 8” x 8” buttered baking dish.
Bake at 350º for 15 minutes.
Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
Remove from oven and let stand for 10 minutes before serving.
Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.