"They Won't Forget You" - Hot Tamale Cornbread Mix

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  • 2 bags Martha White "WHITE " Cornbread mix (not yellow)
  • 5 large or extra-large eggs
  • 2 cups milk (any %)
  • 1/2 cup sugar
  • 2 chopped fresh jalapenos (or 20 slices from jar, chopped)
  • 1 small red bell pepper, chopped finely
  • 2 cups frozen corn

    • Preheat oven to 425°.
    Grease 9x14 baking pan or glass 9x14 dish (or two 8" round cake pans, or one large 12" cast iron skillet).
    With wire whip or fork, beat together all ingredients, except jalapenos and frozen corn. Don't worry about the lumps (like pancakes).
    When all ingredients are well mixed, add in frozen corn and jalapenos, and stir until well blended.
    Place greased pan or dish into hot oven for a couple of minutes until grease and pan are hot. Carefully remove pan from oven with potholder, and immediately pour cornbread mixture into the hot pan. Put pan and mix into your oven and bake at 425° until done -- about 20-25 minutes, or until knife inserted into the center pulls out clean.

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