Jiffy Roasted Corn And Jalapeno Cornbread

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (15 1/4 ounce) can whole kernel corn, drained well (reserve 1/4 cup liquid)
• 1/3 cup diced onion
• 1/3 cup diced red bell pepper
• 3 tablespoons butter
• 1 (8 1/2 ounce) package jiffy corn muffin mix
• 1 egg
• 3 tablespoons heavy cream
• 2 -3 tablespoons diced jalapenos or 2 -3 tablespoons green chilies
• 1 cup shredded sharp cheddar cheese
• 2 -3 tablespoons honey (optional)

Recipe

• 1 melt butter in a sauté pan.
• 2 add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
• 3 whisk egg, corn liquid, and cream together.
• 4 stir into corn muffin mix with a fork.
• 5 stir in diced jalapenos and cheddar cheese.
• 6 quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
• 7 pour into 8” x 8” buttered baking dish.
• 8 bake at 350º for 15 minutes.
• 9 remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (if you prefer not to use honey just bake for a total of 20 minutes).
• 10 remove from oven and let stand for 10 minutes before serving.
• 11 note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.