Recipe by Diane in Nebraska
This is a moist, easy, colorful and delicious cornbread. Roasting the corn adds a little nuttier flavor and the red bell pepper adds a nice color and flavor.
Top Review by Cassandra's Kitchen
This was excellent! I used a 12 oz. bag of frozen corn with red bell peppers in it, so I used milk instead of corn liquid, as advised. I added a little salt and pepper to the corn while it cooked, and I chopped up 3 jalapenos, which was about 3 tablespoons (or more). This is in a class all its own for cornbread! Very southwestern and gorgeous color. It went with my boyfriend's chili very nicely. Thanks!
- 432.33 g can whole kernel corn, drained well (reserve 1/4 cup liquid)
- 78.07 ml diced onion
- 78.07 ml diced red bell pepper
- 44.37 ml butter
- 240.97 g package Jiffy corn muffin mix
- 1 egg
- 44.37 ml heavy cream
- 29.58-44.37 ml diced jalapenos or 29.58-44.37 ml green chilies
- 236.59 ml shredded sharp cheddar cheese
- 29.58-44.37 ml honey (optional)
Directions See How It's Made
- Melt butter in a sauté pan.
- Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
- Whisk egg, corn liquid, and cream together.
- Stir into corn muffin mix with a fork.
- Stir in diced jalapenos and cheddar cheese.
- Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
- Pour into 8 x 8 buttered baking dish.
- Bake at 350º for 15 minutes.
- Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
- Remove from oven and let stand for 10 minutes before serving.
- Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.