Jeanne's Quick Mexican Cornbread

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Jeanne's Quick Mexican Cornbread
Submitted by: Jeanne Stroda

 Prep Time: 15 minutes
 Cook Time: 30 minutes
 Servings: 10-12 servings


Ingredients:


  • 2 T butter
  • 2 boxes Jiffy Cornbread Muffin Mix
  • 1/4 tsp salt
  • 1/8 tsp crushed red pepper
  • 1/2 cup green pepper, small dice
  • 1/2 cup red pepper,small dice
  • 1/2 cup onion, small dice
  • 1/2 cup grated cheddar cheese
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1 can cream style corn


Directions:


Saute the peppers and onion in 2 T butter until lightly browned. Mix all ingredients together. Pour into a large cast iron (12") skillet sprayed with Pam. Bake at 450 degrees for 30 minutes. If it browns too fast, reduce heat to 400 or 425 degrees.