Indian Cornbread

12 ingredients
6 steps

Ingredients

  • 1 (8 ounce) box Jiffy corn muffin mix
  • 1 1/2 cups Bisquick baking mix
  • 1 (14 ounce) can creamed corn
  • 1 (8 ounce) jar chunky salsa
  • 2 eggs
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onion
  • 1/4 cup diced green peppers or 1/4 cup jalapeno
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper (optional) or 1 teaspoon cayenne pepper (optional)
  • 1 tablespoon Tabasco sauce (optional)

Directions

  1. 1
    Preheat oven to 400°F and generously grease a 10-inch cast iron skillet or 12-count muffin pan. (If using the cast iron skillet, make sure you place it in the oven and get it hot before you pour in the batter).
  2. 2
    Mix all the ingredients and pour batter into prepared pans.
  3. 3
    Bake for 35-45 minutes depending on how hot your oven gets.
  4. 4
    Cornbread with be super moist so do not over bake it!
  5. 5
    If you prefer crunchy cornbread, I suggest you bake this using the muffin pans.
  6. 6
    This is great with fried potatoes and pinto beans! Enjoy!

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