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

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!

*** Explore more Mexican Cornbread Recipes »

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