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Filed under: Baked Goods - Quickbreads, Breads - Quick, Breakfast - Breads, Brunch, Cultural Foods - Mexican, Holiday - Christmas, Holiday - Thanksgiving, Hot & Spicy.

Description:
A moist,sweet & spicy mexican-style cornbread that won the prize at Highlands' 2011 Chili Cook-Off.

Ingredients:
1 cup butter
1/2 cup sugar
4 eggs
1 1/4 cup self-rising cornmeal (not cornmeal mix)
1 cup Bisquick
1 1/2 cups buttermilk
1/2 cup chopped, sauteed onions
1/2 cup minced green peppers
1 cup cooked cut corn (frozen okay)
1 cup dried cranberries
2 Tbsp minced jalapenos
6 oz extra-sharp cheddar, grated

Directions:
Preheat oven to 375. Cream butter & sugar. Add eggs, one at a time, mixing well. Combine cornmeal & Bisquick and add, alternating with buttermilk. Add all remaining ingredients, mixing well. Pour into greased 9X13 non-stick baking pan. Bake for 30 minutes or until lightly browned on top.

Recipe Provided By:
Colonial Pines Inn Bed and Breakfast
Highlands, NC

Highlands Bed and Breakfast Inns