We tried this tonight for the first time and I thought it came out pretty well, though I think it might have done with a few more minutes in the oven. I'd never made any kind of cornbread before and thought it was done. It is supposed to be a sweet, super moist bread, so maybe it really is just that moist. It reminded more of a cross between the texture of the corn meal stuff that they cook in corn husks in Mexican restaurants and bread, but maybe it was just underbaked. Either way, it is good, fast and easy.
1 box Jiffy corn muffin mix
1 1/2 tsp. dried onion flakes (I used onion powder and it was just fine)
1 egg
1/4 cup oil
1/2 to 1 cup shredded cheddar
1 can cream style corn
1 can diced green chiles
Mix it all together, dump it in a greased 8" pan & bake at 400 until done (about 20 minutes)
1 comment:
Whoa...this sounds so good with cheddar and chiles in it!
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