This is the third recipe I’ve posted in as many weeks, which can only mean one thing: our world is coming to an end. And actually, I think I might have posted this one before, but it bears repeating.
With all the nasty weather around, these are perfect days for curling up with a big bowl of soup (ideas here) and this cornbread. It’s so absolutely scrumptious that you could just about plop in a scoop of ice cream and call it dessert. If, you know, ice cream tasted good with corn.
TO-DIE-FOR MEXICAN CORNBREAD:
2 pkgs Jiffy cornbread mix
1 med onion, chopped
2 cups shredded cheddar cheese
1 can cream-style corn
1 1/2 cups sour cream
4 eggs, beaten
1/2 can of Rotel, drained (include the whole can, drained, if you like it extra spicy)
1/3 cup vegetable oil
Mix that together until it’s a big gloppy mess. Pour into a greased 13×9 casserole dish, bake at 350 for 50-55 minutes. Serves 12 or more.
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