I’m cleaning out the kitchen cupboards again, which this time has resulted in cornbread.
I love cornbread, usually with a little fresh honey. I’ve had a box of mix for some time, mostly because I rarely have eggs and milk on hand at the same time. (It’s the milk — I almost never have milk.) But by some miracle (um, a trip to the grocery store yesterday to buy eggs), I have both.
I also have jalapenos. And corn. And half of an onion. So I really wanted to make Mexican cornbread. Not as good with honey, but darn tasty.
The recipes I found all call for cream corn, which I definitely do not keep on hand. (Or even recommend.) So it’s time to experiment and see what happens. (By the way, I am neither a cook nor a baker, so it’s kind of strange that the last three posts have been about cooking.)
It turned out awesome. So here’s my improvised Mexican cornbread recipe.
Mexican cornbread
1 box cornbread mix
1 egg
1/3 cup milk
2 1/2 to 3 tablespoons chopped onion
2 1/2 to 3 tablespoons chopped jalapenos
1 cup frozen corn
1/2 cup shredded cheddar cheese
Beat egg until it’s frothy; add milk and cornbread mix. Add the rest of the ingredients, and stir until well blended. Pour batter into muffin cups or 8×8 pan. Bake until golden brown.
If you don’t like spicy, cut down on the jalapenos. (I kinda added the cheese on a whim — it was in the fridge when I went to grab everything else, and there was only about 1/2 cup.)