Sweet Mexican Cornbread

🧂 Ingredients

• 12.5 oz. box Zatarain's Honey Butter Cornbread Mix
• 1 large egg
• 1/2 cup half-and-half

  (You can also use milk)
• 6 tbsp. unsalted butter

  melted
• 14-oz. can Southwestern whole kernel corn

  drained (or Fiesta Corn, or Mexicorn)
• 4 oz. can green chilies

  diced and drained (optional, but better with it!)
• 5 slices bacon

  crisp cooked and crumbled; reserve bacon grease
• 1 cup sharp cheddar cheese

  shredded

Instructions

• 1 Preheat oven to 375º.
• 2 Fry bacon in skillet over medium heat until crisp.
• 3 Be careful not to over-fry the bacon so it scorches!
• 4 Drain bacon on paper towels.
• 5 Break bacon up into small pieces.
• 6 Set aside.
• 7 Meanwhile, pour the bacon drippings from frying the bacon into a cast iron
  skillet or 9x13” baking dish.
• 8 Set aside.
• 9 Mix cornbread per the directions on the box.
• 10 Combine cornbread mix with egg, half-and-half (or milk) and melted butter and
  stir to combine.
• 11 Add all the other ingredients and stir again to combine.
• 12 Pour cornbread batter into cast iron skillet with bacon drippings.
• 13 Bake at 375º for 30 minutes or until a toothpick inserted in center comes out
  clean.

Nutrition Info