While the cornbread mix called for in this recipe contains sugar, it’s perfectly fine to use one without; a no-sugar mix will result in a more savory dish. Most Southerners insist that “if it has sugar, it ain’t cornbread,” so you can certainly go with what your conscience dictates.
1/2 pound bacon, chopped
1 to 2 cups coarsely chopped red onions
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 15 oz. can corn, rinsed and drained, or use 2 cups frozen corn
1 cup medium salsa
1 1/2 cups shredded cheddar jack cheese
1/2 cup milk
1 teaspoon Tabasco pepper sauce
1 6 oz. package cornbread mix, such as Jiffy
6 green onions, sliced (use both white and green parts)
- Preheat oven to 400°.
- Cook the bacon in a cast iron skillet over medium heat until crisp; transfer to paper towels to drain, and pour off all but 1 tablespoon of the bacon drippings from the skillet.
- Add the onions to the skillet and sauté until translucent; stir in the peppers and corn.
- Cook until the peppers are softened and stir in the salsa.
- Remove from the heat; stir, and sprinkle with the bacon and cheese.
- Whisk together the milk, eggs, and Tabasco.
- Stir in the cornbread mix; fold in the green onions.
- Spread the mixture over the cheese in the skillet.
- Bake 20-25 minutes or until the cornbread is golden.
- Remove from the oven, cut into wedges, and serve with additional salsa.
Amount Per Serving
Calories 331 Calories from Fat 151
Percent Total Calories From: Fat 46% Protein 17% Carb. 38%
Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 8 g
Cholesterol 100 mg
Sodium 680 mg
Total Carbohydrate 31 g
Dietary Fiber 1 g
Sugars 0 g
Protein 14 g
Vitamin A 20% Vitamin C 43% Calcium 0% Iron 8%