Start a fiesta in the kitchen with the fabulous aroma of cornbread baking. Slather butter on this classic Mexican cornbread, then top it with a drizzle of warm honey. Serve it up with a steaming hot bowl of soup or chili. Thick, golden brown and bursting with the flavor of cheddar and jalapenos, this quick recipe makes eight large pieces.
Instructions
1. Preheat an oven to 400 degrees Fahrenheit.
2. Empty two packages of muffin mix in a large bowl.
3. Add 2 cups milk and 2 eggs. Stir.
4. Chop 1/4 cup jalapenos and add to the batter. Add 1/4 cup liquid from the jar of jalapenos to the batter. Stir.
5. Add a 15-ounce can of whole kernel corn to the batter. Stir.
6. Add two cups of shredded sharp cheddar cheese. Stir.
7. Pour the batter into a cornbread pan or cast-iron skillet that has been sprayed well with non-stick cooking spray.
8. Sprinkle 1/4 cup shredded sharp on top of the batter.
9. Bake for 35-40 minutes until cornbread is medium golden brown.
Tags: batter Stir, cheddar cheese, golden brown, ,
