This is one of my favorite sides to have with either chili or fried chicken. It is great and quick. You can adjust the heat by seeding the jalapenos or not, as desired.
You may bake this as individual muffins or as a pan of cornbread. Follow the directions for the corn bread mix, but probably it’s a good idea to grease the pans with some vegetable oil.
Ingredients
2 boxes of Corn Bread mix, follow the instructions on the box.
1 can of yellow Corn, drained well
Jalapenos to taste, about one half a cup chopped is about right for most spice hounds.
Mix together the corn bread mixture omitting ¼ of the wet ingredients (in other words, if the recipe calls for 1 cup of milk, then only use ¾ of a cup).
Then mix in the corn and jalapenos and bake as recommended. You may need to increase your baking time slightly, due to the whole corn in the mix.
The Louisville Chef 