I served Sally’s cornbread with my chili the other and it was a huge hit! And, unbelievable, it’s incredibly easy to make. She sent me her family recipe to share with all of you.
Ingredients:
- 3 boxes Jiffy cornbread mix (it’s not cheating!)
- 2 cans creamed corn
- 1 small can chopped green chilis
- 2 TBL dried minced onion
- 12 oz. sharp cheddar, grated
- 1/2 cup milk
- 3 eggs
Directions:
1. Mix onion, chilies, milk, creamed corn, 8 oz. cheese and eggs (by hand). Add cornbread mix and stir.
2. Butter a 9 x 13″ pan and sprinkle with cornmeal. Bake at 350 degrees until just starts to brown. Top with remaining cheese, and let cheese melt and bubble. Serve warm
Related posts:
- Holiday Recipe: Cranberry-Corn Bread Stuffing
- Postmaster Deb’s Zucchini Casserole
- Holiday Recipe: Latkes (Potato Pancakes)
- Chili-Rubbed Salmon with Zucchini & Sauteed Corn
- “No Fail” Classic Popovers
Sally Spillane’s Corn Bread Recipe
This recipe sounds great, and I don’t see where the creamed corn is mentioned in the directions. I’ll wing it!
Thanks
Thanks for your sharp eye, M. Hackett. We’ve updated the recipe to include the addition of the creamed corn.