Tex-Mex Cornbread with Jalapeños

Serves 12 in about 1 hour. An oven recipe built around taco seasoning and mexican blend cheese.

Ingredients

• 2 8.5-oz boxes jiffy cornbread mix
• 1-oz packet taco seasoning
• 2 eggs
• ⅔ cup milk
• 14.75-oz can creamed corn
• 10-oz can diced tomatoes with green chiles
• 4-oz can diced green chiles
• ⅓ cup diced bell pepper (red or orange)
• ⅓ cup diced yellow onion
• 8 ounces shredded mexican blend cheese, (a generous 2 cups) divided
• 1-2 jalapeños, sliced

Method

1. Warm oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
2. To a medium bowl, add the 2 boxes of cornbread mix and taco seasoning packet. keep it nearby.
3. To a second bowl, add the eggs and milk and whisk together.
4. Gently stir the milk & egg mixture into the cornbread mix (Mix just until barely combined as there will be more mixing).
5. Stir in the creamed corn, diced tomatoes with green chiles, diced green chiles, bell pepper, onion, and half of the shredded cheese. Mix until just combined (again, don't over mix!).
6. Tip in the batter into the prepared baking dish.
7. Scatter the remaining cheese evenly over the top.
8. Set the jalapeño slices on top, spreading them out.
9. Cook for 35-45 minutes, or until done in the center.
10. Leave it to cool about 10 minutes in the pan before slicing and serving.

More side dishes ideas are in the side dishes collection.