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A golden-brown cornbread garnished with herbs in a black cast iron skillet sits on a stove. In the background, there is a decorative container with mushroom designs and a silver kitchen canister.

Tex-Mex Cornbread

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

  • 2 Boxes of Jiffy Honey Cornbread
  • 1 pound pan sausage (I like the maple or mild)
  • 1 cup shredded sharp cheddar cheese
  • One onion, medium size, chopped. (Yellow onions are best but white will work)
  • One 10 oz. can of cream corn, with the liquid
  • Jalapeno peppers, seeds removed, sliced (you decide how much you want)
  • 1-2 tsp of sugar

Instructions

  • Place a seasoned cast-iron skillet with one teaspoon of oil in it, and [lace it in your oven as it is preheating
  • (400 degrees) Brown your pan sausage, and drain
  • Make your cornbread as the boxes say
  • Next you will add your cooled and drained breakfast sausage
  • Add in the onions, cheese, a dash of sugar, and jalapenos
  • Pour the mixture into your hot skillet
  • You can also reserve and sprinkle that last bit of grated cheese on the top and adding the jalapeno slices in whatever amount you like, or mix them into the batter
  • Bake for 25-30 minutes until golden brown