Zutaten für Tj's Moist Mexican Cornbread
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- Salt
- Creole Seasoning
- Sugar
- 1 (15 ounce) can Creamed Corn
- 1 (15 ounce) can whole Kernel Corn, drained
- 1/2 cup Buttermilk
- 2 Eggs, beaten
- 1/2 cup chopped Onion
- 1/2 cup chopped Jalapeno Peppers (fresh or pickled)
- 1 cup shredded Colby-Monterey Jack Cheese
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Zubereitung von Tj's Moist Mexican Cornbread
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13 inch glass baking dish. Place the dish in the preheating oven for 5 minutes to warm.
- In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the wet ingredients: melted butter, eggs, milk, and buttermilk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the corn kernels and chili powder.
- Pour the batter into the preheated baking dish.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 45 minutes.
- Let cool for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
82g
Fat
24g
Carbs
21g
