Fiesta Cornbread Submitted by Dale Campbell 4 large eggs, lightly beaten 1 cup buttermilk 1 cup shredded Mexican blend or Cheddar cheese or more, if desired 2 cups frozen sweet corn 2 (6 oz.) package sweet cornbread mix 1 cup whipped butter 1 can (4 oz.) sliced Jalapenos, (optional.)
Heat oven to 375 F. Heavily spray a 9 by 13 inch baking pan with non-stick cooking spray and set aside. Combine eggs, buttermilk, and cornbread mix in a large mixing bowl; stir well. Add cheese, corn, and Jalapenos to batter, adding a little of each ingredient at a time. Pour batter in to prepared baking pan and bake uncovered for 30 minutes or until golden brown. Spread whipped butter over cornbread and cool for 5 minutes. Cut in to squares and serve. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
