Tex Mex Cornbread
This skillet cornbread uses Jiffy mix to keep it crazy easy. The addition of jalapeno and sweet corn amps up the flavor and couldn't be an easier way to get a delicious side the whole family will love!
Servings 6 slices
- 2 packages corn bread mix, prepared according to directions
- 1 cup frozen corn (1/2 cup if using 1 cornbread mix)
- 1 can green chilis (1/2 of the can if using 1 cornbread mix)
- 1/2 to 1 cup green onions, diced (1/2 cup if using 1 cornbread mix)
Note: We used a 9 inch skillet for 2 cornbread mixes.
Most likely you will need melted butter for your cornbread mix. Melt that butter in your skillet, in the oven. Swirl it around the pan and put it in your mix...follow the package directions. (if your mix doesn't use melted butter just melt 1 tablespoon in your skillet)
Mix your corn and chili's into the cornbread mix. Pour into your hot, buttered skillet.
Sprinkle the green onions on top of the batter. (you can also sprinkle cheddar cheese on top if you want...you know, for extra!)
Bake according to the package directions (note, if you are using two packages you will need to add on time...about 10 minutes.)...about 35 minutes.Let cool and eat!
Calories: 369kcal | Carbohydrates: 64g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 734mg | Potassium: 216mg | Fiber: 7g | Sugar: 17g | Vitamin A: 199IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 3mg