Ingrédients pour Indian Cornbread
- Jiffy Corn Muffin Mix
- Bisquick Baking Mix
- Creamed Corn
- Chunky Salsa
- 2 large eggs
- Cheddar Cheese
- Diced Onion
- Green Peppers
- 1/2 cup granulated sugar
- 1 teaspoon salt
- Black Pepper
- Tabasco Sauce
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Comment préparer Indian Cornbread
- Preheat oven to 400°F (200°C) and generously grease a 10-inch cast iron skillet or a 12-count muffin tin.
- In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, salt, and chili powder.
- In a separate bowl, whisk together the wet ingredients: melted butter, milk, eggs, and buttermilk.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared skillet or muffin tin, filling each cup about ¾ full.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven; start checking at 35 minutes.
- Let the cornbread cool slightly before serving. If using a skillet, let it cool for about 10 minutes before slicing.
- Serve warm and enjoy with your favorite sides like fried potatoes and pinto beans!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
33g
Fat
17g
Carbs
10g
