Prep 5 mins
Cook 45 mins
I got this recipe from a friend who is a caterer. This is the best cornbread you will ever have! It makes a 13x9 pan----extra moist! Use the jalapeños in the jar and chop (about 1/2 cup chopped). Use whatever your favorite unseasoned cornbread kit is. If you use Jiffy Mix, omit the sugar.
- 3 (7 ounce) packages cornbread mix
- 1 large sweet onion, diced
- 2 cups shredded colby-monterey jack cheese
- 2 large eggs, beaten
- 2 1⁄2 cups whole milk or 2 1⁄2 cups buttermilk
- 1⁄2 cup vegetable oil
- 3 teaspoons sugar
- 1 (15 ounce) can creamed corn
- 6 ounces chopped jalapenos
- Mix and pour into greased 9x13-inch pan.
- Bake 45 minutes at 375° until golden brown and a toothpick comes out clean.
Was really quite good and so easy to make - the 5 minute prep time is accurate (as is the 45minute baking time). My friends ate it up (although they will eat anything). I think It really turns out (at least mine did) more like a corn pudding or spoon bread - it is indeed very moist. I think next time I would do with a combo of fresh and creamed corn. I think it also needed some cumin
Made this in my mini muffin tin cooked at the same temp for 18 minutes. great as an appetizer with a little sour cream mixed with Taco Seasoning to top it off.....off the charts
Excellent recipe - easy to do and flipped out of my baking pan slick as could be. Very very tasty - love the contrast between the sweetness of the bread with little tiny kicks of jalapeno now and then. I'd used a can of chopped green chili's along with some chopped jalapeno's in a jar. Very tasty. I can't get store bought cornbread mixes up here so used Paula G's Cornbread Mix (recipe #167160) and highly recommend it. And if I might add....this is the ONLY way to eat canned creamed corn.....