Ingredients
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Instructions
- Preheat the oven to 400 degrees. In a small bowl, blend together the Jalapeño Sour Cream Dip and eggs and set aside.
- In a large bowl, combine the corn, onion, cheese, corn muffin mix (dry ingredients only), flour and bell pepper.
- Stir in the jalapeño dip/egg mixture just until combined (don’t over mix). Heat a 9-inch cast-iron skillet over medium high heat; add butter and melt.
- Swirl the melted butter to cover the bottom of the pan. Pour the cornbread batter into the pan, pressing down with a spatula to level it evenly.
- Swirl the pan so that the melted butter coats the sides evenly. Bake on the lowest rack of the oven 30 to 35 minutes, or until a tester comes out clean when inserted into the middle.
- Alternatively, bake the cornbread in a buttered baking dish. Cool for a few minutes before cutting.
Ingredients
Share this recipe with your friends!
[social_warfare]
|
|
Instructions
- Preheat the oven to 400 degrees. In a small bowl, blend together the Jalapeño Sour Cream Dip and eggs and set aside.
- In a large bowl, combine the corn, onion, cheese, corn muffin mix (dry ingredients only), flour and bell pepper.
- Stir in the jalapeño dip/egg mixture just until combined (don’t over mix). Heat a 9-inch cast-iron skillet over medium high heat; add butter and melt.
- Swirl the melted butter to cover the bottom of the pan. Pour the cornbread batter into the pan, pressing down with a spatula to level it evenly.
- Swirl the pan so that the melted butter coats the sides evenly. Bake on the lowest rack of the oven 30 to 35 minutes, or until a tester comes out clean when inserted into the middle.
- Alternatively, bake the cornbread in a buttered baking dish. Cool for a few minutes before cutting.
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