Cathy's Jalapeno Cornbread
Cathy's Jalapeno Cornbread is the perfect side for her Beef Stew!
- 1 package Martha White's white cornbread
- 1 package Martha White's Mexican cornbread
- 1-1/3 cups milk
- 2 eggs
- Handful of shredded, Mexican cheese (about 1/2 cup)
- 2 green onions, chopped
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
In a large bowl, add all ingredients and mix well. Preheat oven to 400 degrees. Place either pan or muffin pan inot hot oven for 5 minutes. Pull out the hot pan and fill. Cook until top is golden brown. Serve hot.