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Indian Cornbread

Indian Cornbread

Cooking Time

Preparation Time : 10

Cook Time : 35

Total Time : 45

Ingredients

Serves 12-18

  • 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

  • 1cup shredded cheddar cheese

  • 1⁄2 cup diced onion

  • 1⁄4 cup diced green peppers or 1⁄4 cup jalapeno

  • 1⁄2 tablespoon sugar

  • 1teaspoon salt

  • 1teaspoon black pepper (optional) or 1 teaspoon cayenne pepper (optional)

  • 1tablespoon Tabasco sauce (optional)

Directions

  • 01

    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).

  • 02

    Mix all the ingredients and pour batter into prepared pans.

  • 03

    Bake for 35-45 minutes depending on how hot your oven gets.

  • 04

    Cornbread with be super moist so do not over bake it!

  • 05

    If you prefer crunchy cornbread, I suggest you bake this using the muffin pans.

  • 06

    This is great with fried potatoes and pinto beans! Enjoy!

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