Jenny’s Cornbread
bakedbree
Prep Time 15 minutes mins
Cook Time 18 minutes mins
Total Time 33 minutes mins
Course bread
Cuisine American
- 1 stick butter
- 1 large onion
- 2 cans green chilies or you can use fresh jalapenos, it depends on how spicy you want it
- salt and pepper
- Cornbread mix
- 1 can creamed corn
- 1 egg
- 1 large container sour cream
- 2 cups shredded sharp cheddar cheese
Melt the butter in a large saute pan. Saute the onion and chilies until soft, about 10 minutes.
Mix together the cornbread mix, creamed corn, and egg.
Spread the cornbread mixture into the bottom of a 9×13 pan coated with cooking spray.
Spread the onion and chili mixture over top.
Dollop sour cream over the top of the onion mixture. I do not like to spread it out, I like it be in clumps like this.
Cover the top with the shredded Cheddar cheese.
Bake the according to the mix directions. Mine took about 18 minutes.
Serving: 1gCalories: 277kcalCarbohydrates: 12gProtein: 11gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 74mgSodium: 460mgFiber: 1gSugar: 3g
Keyword chili and sour cream cornbread, jennys cornbread, loaded cornbread