Mexican cornbread extraordinaire! Moist, savory, cheesy and just perfect with Mexican shredded beef and Mexican Pintos! Super easy to whip up! Bake in a large cast-iron skillet if you have one.
Ingredients:
Serves 12
- 1 Tbs of butter
- 1 onion, finely chopped
- 1/2 of a red or green bell pepper, finely chopped
- 1 jalapeno pepper, finely chopped
- 3 cloves of garlic, minced
- 3 eggs
- 1 cup of sour cream
- 1 can of creamed corn (14.5 oz)
- 1 can of green chilis, drained (4.5 oz)
- 2 cups of shredded Monterey jack or cheddar/jack cheese
- 2 boxes of jiffy cornbread mix (8.5 oz)
- 1/3 cup of vegetable or canola oil
- 1 tsp of salt
- 1/2 tsp of pepper
- 2 tsp of sugar
Directions:
Preheat oven to 350°
Heat 1 Tbs of butter in a large skillet, cast iron if you have one, cook the onion, bell pepper and jalepeno pepper for 3 minutes, add in the garlic, cook 1 more minute. Set aside and let cool down.
In a large bowl, add in the eggs, breaking them up with a whisk, then whisk in the sour cream. Add in the remaining ingredients, stir well to combine.
Then, stir in the cooled down onion, pepper mixture. Pour into a greased 9 x 13 casserole dish or your cast iron skillet. Bake for 1 hour, let cool, then cut into 12 slices.
