Indian Cornbread
Serves: 4
Prep Time:
Cook Time:
Total Time:
If you like Mexican Cornbread, You'll Love this...
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 (8-ounce) box | jiffy corn muffin mix |
| 1 1/2 cups | bisquick baking mix |
| 1 (14-ounce) can | creamed corn |
| 1 (8-ounce) jar | chunky salsa |
| 2 | eggs |
| 1 cup | shredded Cheddar cheese |
| 1/2 cup | diced onion |
| 1/4 cup | diced green pepper or 1/4 cup jalapeno |
| 1/2 tablespoon | sugar |
| 1 teaspoon | salt |
| 1 teaspoon | black pepper (optional) or 1 teaspoon cayenne pepper (optional) |
| 1 tablespoon | tabasco sauce (optional) |
Directions:
1. Preheat oven to 400°F and generously grease a 10-inch cast iron skillet or 12-count muffin pan. (If using the cast iron skillet, make sure you place it in the oven and get it hot before you pour in the batter).
2. Mix all the ingredients and pour batter into prepared pans.
3. Bake for 35-45 minutes depending on how hot your oven gets.
4. Cornbread with be super moist so do not over bake it!
5. If you prefer crunchy cornbread, I suggest you bake this using the muffin pans.
6. This is great with fried potatoes and pinto beans! Enjoy!
Cornbread / Cornbread