1
(14.75 ounce) can cream style corn
1 (4
ounce) can diced jalapenos, drained
1/3
cup milk
¼ cup
finely diced red bell pepper
2
large eggs
½
teaspoon ground cumin
2 (7.5
ounce) packages corn muffin mix
 |
| I added some extra fresh jalapenos that a friend had grown in her garden. I'd only recommend doing this if you're a real heat junkie. |
In medium mixing bowl, combine corn, jalapenos, milk,
peppers and eggs. Mix with a fork until well combined.
 |
| Beautiful, I know. |
Add muffin mix; stir until just combined. Transfer to a
greased 9-inch round cake pan.
Bake in a preheated 350F oven 50 minutes or until a knife
inserted in center comes out clean.
 |
| It did this to the oven while it was baking. Not cool, cornbread. Not cool. |
 |
| But it sure came out pretty! |
 |
| Served up with some nice broccoli with cheese. |
My Rating: 4/5 "I'm a huge sucker for cornbread, and this one added some really unique pizzazz to the standard recipe. The creamed corn kept it most, which was a huge plus, and I loved the hints of spice. Good stuff!"
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