Southwestern Cornbread

No, it’s not cheating… it’s semi-homemade! It’s Monday evening, for cryin’ out loud! Who says you have to do everything from scratch, all the time? Not if I can help it, that’s for sure.

They had Marie Callender’s Low-Fat Cornbread Mix on sale at the store yesterday, so I got me a package. All I did was add a few more key ingredients, pop it in the oven and I was suddenly south of heaven’s border.

1 lb. package of Low-Fat Cornbread Mix (southwestern seasoned, preferably)
1 1/2 cups Water
1/4 cup finely diced Cilantro or Parsley
1/2 cup shredded Cheddar Cheese (or whatever you have)
2 Jalapeno Peppers, seeds discarded and finely diced
1 16 oz. can of Unsalted Whole Kernel Corn, water drained
Salsa (store bought)

Preheat oven to 375F. Combine everything in a large mixing bowl, mix until free of lumps. Pour the mixture in a non-stick baking dish and pop in the oven for about 35 minutes. Serve with salsa.


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