Betsy's Creamy Jalapeno Cornbread

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READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (6 ounce) packages yellow cornbread mix (those 3 for $1 ones - Martha White is good, or your favorite brand)
  • 1 13
    cups milk
  • 12 - 1
    large onion, chopped fine
  • 3
    cups shredded sharp cheddar cheese
  • 1
    (14 3/4 ounce) can cream-style corn
  • 2
    tablespoons finely chopped canned jalapeno slices (more if you want some heat)
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DIRECTIONS

  • Preheat oven to 400.
  • Spray 9x13" pan with cooking spray.
  • (Can also make muffins if desired).
  • Beat eggs until frothy.
  • Add the milk.
  • Mix in the cornbread mix until you have a smooth batter (but don't overbeat).
  • Add onion, cheese, corn and jalapenos.
  • Bake 30 minutes, or until golden brown on top.
  • (Muffins may bake a little faster).
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