"Jiffy" Roasted Corn and Jalapeno Cornbread

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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