Summary
| Yield | |
|---|---|
| Source | John Tompson |
| Prep time | 15 minutes |
| Cooking time | 1 hour |
| Total time | 1 hour, 15 minutes |
Ingredients
1⁄2 cup
Butter (melted) 2 can
creamed corn (15 oz cans) 1
egg (beaten) 16 ounce
dry corn bread mix (package) 1
onion (finely chopped) 4
jalapeno peppers (seeded and chopped fine)Instructions
- Preheat your oven or BBQ to 350 C
- In a cast iron pan, fry the onions till they are a little brown, soft and aromatic.
- In a mixing bowl, combine corn, butter and eggs.
- Add the dry powder, mix thoroughly.
- Add the onions and peppers.
- Pour it all in the cast iron pan, and bake at 350 for 50-60 minutes, or till toothpick inserted in the middle comes out clean and dry.
Notes
- I use bacon fat, of course, to fry the onions. The remaining caramelized onion bits and bacon grease makes for a real nice crust on the underside of the cornbread.
- Loblaws/Independant Grocer in Ontario sells the "PC Organics" branded corn muffin mix in the Organics section. It's pretty good.
- I might play around with one can of niblet corn, and one creamed corn next time, or just bake it longer.
- 4+ jalapenos might be in order.
Add new comment