Jiffy Roasted Corn And Jalapeno Cornbread

This is a moist, easy, colorful and delicious cornbread. Roasting the corn adds a little nuttier flavor and the red bell pepper adds a nice color and flavor.


Melt butter in a saut pan.
Add the corn , onion and red pepper and saut on medium heat until some of the corn kernels start to turn golden brown.
Whisk egg , corn liquid , and cream together.
Stir into corn muffin mix with a fork.
Stir in diced jalapenos and cheddar cheese.
Quickly stir in hot sauted corn and onion mixture , just mixing in slightly.
Pour into 8 x 8 buttered baking dish.
Bake at 350 for 15 minutes.
Remove cornbread , turn off oven , drizzle cornbread with honey and put back in hot oven for 5 minutes.
Remove from oven and let stand for 10 minutes before serving.


whole kernel corn, onion, red bell pepper, butter, jiffy corn muffin mix, egg, heavy cream, jalapenos, sharp cheddar cheese, honey