Mexican Cornbread

This is the perfect addition to a bowl of Chili.  I made this several times until I got this recipe CORRECT.  Enjoy!

Ingredients:

• 1 box of Jiffy Cornbread mix
• 1 C. frozen corn
• ½ C. sour cream
• 1 egg
• 1 C. Mexican cheese or Cheddar cheese, grated
• 1 small onion, finely chopped
• 1/3 C. of jalapeño peppers, pickled
• 1 can of Rotel tomatoes, drained

Directions:

1. Preheat oven to 400 degrees
2. Place the last three ingredients into a food processor and pulse until finely chopped
3. Combine all of the ingredients until well incorporated
4. Pour into 9” x 9” cast iron skillet or stoneware baking pan and bake for 40 minutes

Tips and Tricks:

• I use light sour cream for this recipe.
• Jiffy Cornbread has a sweetness that we LOVE.  You can use other cornbread mixes, but this is our favorite.
• I serve this with Chili.