This is an easy recipe, and is a great way to spice up on something that’s already a Southern staple. It’s almost like a cross between cornbread and corn pudding.
Ingredients:
1 package of Jiffy cornbread mix
1 egg
1/3 cup milk
1 can Mexicorn
1 can cream style corn
1 jalapeno, chopped with seeds removed
1/2 cup shredded cheddar cheese
Directions:
Preheat over to 350 and spray 9×9 baking dish with non-stick spray.
Combine all ingredients.
Cook for 25-30 minutes, or until cooked all the way through.
Serving suggestion: Serve with pork chops and black eyed peas or pinto beans.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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