I made this using Jane’s Basic Cornbread Mix and my homemade Salsa Verde.
The batter whips together very quickly and easily.
The creamed corn give the bread a very smooth and creamy texture.
Overall the bread had a nice corn flavor. Mix that with the salsa and you get a sweetness from the corn and a spiciness from the peppers. And of coarse the cheese was hot and gooey.
It was a lovely cornbread. I served it with a black bean chili.
INDIAN CORN BREAD
15 Ounces Corn Bread Mix
1 Cup Water
16 Ounces Cream Style Corn
8 Ounces Jalapeno Relish
1 Medium Onion, Chopped
4 Ounces Grated Cheddar Cheese
Preheat oven to 350 degrees. Mix all ingredients and pour into a 13x9 baking dish. Bake for 35 to 40 minutes.
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