As I have mentioned on many occasions, as a wanna-be Tex/Mex Chef, I find it easy to fix Mexican Entrees, it’s the side dishes that give me trouble. However, I think I came across a winner this week. I made some Mexican Cornbread and if you like a little heat with your bread, this is a winner.
It all starts with Jiffy Corn Muffin Mix – which is darned good with the basic recipe out of the box. But with some Mexican-type spices, it’s even better.
In a large bowl, whisk 1 C sour Cream, 2/3 C milk, 2 eggs, and 1 stick melted butter. With those ingredients, you know it’s going to be good. Stir in 1/3 C chopped jalapenos (pickled out of a jar), 1 C thawed frozen corn and 1 C sharp cheddar cheese (grated). Next, add 2 boxes of the Jiffy mix and stir until just blended. Bake at 400 degrees in a 9×13 greased baking dish for 25 to 30 minutes, until good and brown. Serve hot or cold. Good stuff.
Mexican Cornbread
1 C sour cream
2/3 C milk
2 large eggs
1 stick melted salted butter
1/3 C chopped pickled jalapenos
1 cup frozen corn, thawed
1 C shredded sharp cheddar cheese
2 boxes Jiffy corn muffin mix
