Sourdough Mexican Cornbread

Today I wanted to share one of my favorite side dishes I usually make when we are having chili my Sourdough Mexican Cornbread.  This is a fast and easy recipe but is full of flavor.  I added cream corn and jar jalapenos and of course lots of cheese!

Ingredients:

1 box Jiffy cornbread

1 egg

1/2 cup cream corn

1/4 cup of chopped jalapeno peppers (from jar)

1/3 cup of milk

1/4 cup of starter

1 tablespoon of butter or oil

1 cup of shredded cheddar cheese

This recipe is quick and easy and comes together in just a few minutes.  The first step is to heat an 8-inch cast iron skillet in a 400-degree oven with one tablespoon of butter or oil.  Mix all of the ingredients in one bowl and pour into the heated cast iron skillet.  Bake at 400 degrees for 20 minutes or until the top is a nice golden brown.

If you do not have a cast iron skillet, use whatever baking utensil you have.  I usually use cast iron to cook all of my baked goods, but I am sure any baking dish will work just fine.

 

Happy baking,

Dana