MEXICAN CORNBREAD

Mexican Cornbread image

A meal in itself, this 'loaded' cornbread is absolutely delicious. Make it as mild or spicy as you like.

Provided by Donna Graffagnino

Time 1h

Number Of Ingredients 10

Previous Next

Ingredients

1 lb bulk breakfast sausage, hot or mild
2 box jiffy mix
2 large eggs, beaten
2/3 c milk
2 Tbsp sugar or splenda
1/2 bunch green onions, sliced thin or 1/2 onion, diced
1/2 medium bell pepper, chopped
2-3 jalapeno peppers, chopped fine
1 can(s) whole kernel corn, drained
1 1/2 c cheddar cheese, shredded

Steps:

1. Fry off sausage and drain well. Set aside. Preheat oven to 350* F.
2. In a large bowl, mix Jiffy Mix, eggs and milk together. Add onion, bell pepper, jalapeno, corn, and cheese. Mix well - mixture will be thick.
3. Grease an 8 x 8 baking dish or 9" round deep dish pie plate, pour mixture into baking dish.
4. Bake for 35-45 minutes or until top is golden and toothpick comes out clean.
5. Let cool 15-20 minutes and cut into squares or wedges to serve. Enjoy!

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #breads #lunch #side-dishes #eggs-dairy #vegetables #mexican #oven #easy #vegetarian #grains #cheese #eggs #dietary #comfort-food #inexpensive #pasta-rice-and-grains #corn #taste-mood #equipment