Jiffy Roasted Corn And Jalapeno Cornbread Recipes

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"JIFFY" ROASTED CORN AND JALAPENO CORNBREAD



This is a moist, easy, colorful and delicious cornbread. Roasting the corn adds a little nuttier flavor and the red bell pepper adds a nice color and flavor.

Provided by Diane in Nebraska

Categories     Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 (15 1/4 ounce) can whole kernel corn, drained well (reserve 1/4 cup liquid)
1/3 cup diced onion
1/3 cup diced red bell pepper
3 tablespoons butter
1 (8 1/2 ounce) package Jiffy corn muffin mix
1 egg
3 tablespoons heavy cream
2 -3 tablespoons diced jalapenos or 2 -3 tablespoons green chilies
1 cup shredded sharp cheddar cheese
2 -3 tablespoons honey (optional)

Steps:

  • 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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