Mexican Maque Choux Cornbread

Published 9:24 am Thursday, June 26, 2014

2 boxes Jiffy corn muffin mix

2 eggs

1 stick of butter, melted

1/2 medium onion, chopped

4 ounce can chopped green chiles, drained

I jalapeño pepper, seeded and finely chopped

I jalapeño pepper, seeded and sliced into rings

1 cup shredded Mexican blend cheese

1/2 cup milk

2 cups cooked corn maque choux

Preheat oven to 350 degrees. Beat the eggs. Add the Jiffy mix, melted butter, and milk. Mix well. Add the onion, green chiles, finely chopped jalapeños, cheese, and maque choux. Stir until well blended. Pour mixture into a greased 13×9-inch pan or glass casserole dish. Top mixture with the sliced jalapeño rings spaced evenly across the dish. Bake for 45 minutes. Remove from oven, cool completely, and cut into squares.

Heath Hulin, New Iberia