Wednesday, January 25, 2017
Jiffy Mexican Style Cornbread
Jiffy Mexican Style Cornbread 3 large eggs 3 tablespoons vegetable oil 1 (14 or 15 ounce) can cream style corn 1/2 cup frozen yellow corn (no need to thaw) 1/2 cup light sour cream or plain Greek yogurt 1 cup shredded Monterey Jack or pepper Jack cheese 1 small can diced green chiles, drained 2 (8-1/2 ounce) packages Jiffy Corn Muffin Mix Coat a 13" x 9" baking dish with non-stick cooking spray. Preheat oven to 375 degrees. Beat eggs and oil with a wooden spoon until well combined. Add creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Add Jiffy Corn Muffin Mix and stir just till moistened. Batter will be slightly lumpy. Pour mixture into the prepared baking dish and place in the oven. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.