Cathy's Jalapeno Cornbread

By: Cathy Zeis - The Walk-In Chef
By: Cathy Zeis - The Walk-In Chef

Ingredients



  • 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

Directions

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.
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