Zingy Chili Cornbread
photo by Junebug 
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
ingredients
- 3 cups cornbread mix
- 2 1⁄2 cups milk
- 1⁄4 cup salad oil
- 3 eggs, beaten
- 1 onion, finely chopped
- 1 cup cream-style corn
- 1 1⁄4 cups grated cheddar cheese
- 1 (4 ounce) can chopped green chilies (drained)
- 1 (2 ounce) jar pimientos (drained)
directions
- Prehat oven to 400 degrees.
- Grease a 9 x 13 inch baking pan.
- In a large mixing bowl, combine all ingredients and mix well.
- Pour batter in baking pan and bake for 45 minutes.
- The resulting cornbread should be the consistency of spoon bread and very moist.
Questions & Replies
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Reviews
- This was quick and easy to make and tasted delicious! I cut it in thirds, which uses one package of cornbread mix. I also baked mine in a round cast iron skillet and it took about 25-30 minutes. This is a good recipe and thank you Dawn for sharing it!
- Fantastic!! Used fresh jalapenos and an iron skillet... wonderful.. Thank you so much!
RECIPE SUBMITTED BY
I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
