JALAPENO CORN BREAD CASSEROLE

JALAPENO CORN BREAD CASSEROLE 

JALAPENO CORNBREAD INGREDIENTS

4-6 jalapeno peppers, cut sm.

2 eggs

2 tbsp. milk

6 tbsp. margarine

1-2 lg. onions, slashed

2 (17 oz.) jars cream style corn

1 (1 lb.) pkg. cornmeal biscuit blend

1/2 pt. dairy harsh cream

2 c. destroyed sharp cheddar (8 oz.)

JALAPENO CORNBREAD INSTRUCTIONS

Preheat broiler to 425 degrees. Margarine a 13 x 9 inch baking container. Saute onions in margarine until brilliant; put away. In a medium bowl, blend eggs and milk until very much mixed. Add jalapeno peppers, corn and biscuit blend. Blend well. Spread hoe cake hitter into arranged container. Spoon sauteed onions up and over. Spread sharp cream over onions. Sprinkle with cheddar. Prepare 35 minutes or until brilliant and puffed. Let stand 10 minutes. Cut into squares. Cool. Appreciate !!!

JALAPENO CORN BREAD CASSEROLE VIDEO