I don’t know where this recipe originally came from it was given to me by a friend but it is a really great cornbread recipe. Especially if you’re making tacos,quesadillas or even just some pork ribs. It doesn’t dry out like some cornbread recipes do and The green chiles give it a smokier flavor than the original jalapeños.
– 3 tablespoons vegetable oil
-1 can of creamed corn
-1small can of mild diced green chiles
-1/2 cup of sour cream
-1 cup shredded pepper Jack cheese
-1/2 cup of frozen corn (this will add more texture to the cornbread)
-2 boxes jiffy cornbread mix
1. Combine all ingredients (except for the cornbread Jiffy mix) in a large bowl
2.Once those ingredients are mixed add two packages of Jiffy Corn Muffin Mix. Remember this is in a cake it’s cornbread so don’t over-mix the batter or it won’t taste right. Just combine it enough that its mixed together and looks like the photo below.
Bake at 375 for about 40 minutes (some ovens need longer) and bake it until a knife comes out clean in the center. The knife doesn’t need to be bone dry but should be pretty clean. Let cool and cut into squares.
I am by no means a master chef, and by using this recipe you agree that I will not be held responsible for your lack of cooking skills, cooking with expired food, broken cooking thermometers, pets running around and unplugging slow cookers, electrical fires due to shoddy wiring in your home, power outages from the wrath of mother nature or any other issues that arise on your end from an attempt at recreating any recipes from this blog.