I love cornbread. Normally I make it in a fritter, but this Mexican Cornbread is really good. Try it with some spicy chili or with some nachos as a side.
Mexican Cornbread
2 pkgs.Jiffy Cornbread - mixed according to directions
2 diced green onions
1 can of Rotel tomatoes - drained completely
1 to 2 small jalapenos finely diced (optional)
1 tsp. salt
1 Tbsp. ground pepper
Mix Cornbread mixture according to directions. Drain Rotel tomatoes completely and discard juice. Finely chop jalapenos (optional) and add remaining ingredients.
Mix and pour into 9x13 pan sprayed with cooking spray. Bake according to directions on box. Top should spring back when touched.
Enjoy!
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