Dirk’s Fabulous Mexican Cornbread

Hey Sis, Mexican corn bread has many variations for taste and servings. The one I make most often is a large batch, serving maybe 10-12:

• 6 boxes of Jiffy corn muffin mix:
• 2 cans (14-3/4 oz each) sweet yellow corn, juice drained off – 1 can per 3 boxes Jiffy mix
• 6 eggs (1 egg per box of Jiffy corn muffin mix)
• 2 cups milk (1/3 cup per box of Jiffy corn muffin mix); can use buttermilk
• 3 small rolls (12 oz each) bulk sausage like Jimmy Dean, typically 2 hot and 1 regular or medium.
• Mexican shredded cheese, a  net wt 16 oz (4 cups)
• 1 small can sliced jalapeños

Fry sausage like hamburger meat for spaghetti, drain off grease, then crumble meat.

Mix up cornbread in batches as described above.  Layer in greased 11×15 pan as follows:

• Bottom layer of corn bread mix (3 Jiffy boxes mixed as indicated above with corn)
• Sausage
• Cheese
• Top layer of corn bread mix (3 Jiffy boxes mixed as indicated)
• Sliced jalapeños

Bake 10 minutes longer than directed on Jiffy box for Johnnycake (400* for 25 minutes).  Check at 35 minutes, may need a little longer. Toothpick inserted in middle will come out dry.  If the largest pan you have is a 9×13, use only half this recipe.

Love you,

Dirk

(Carlyn’s brother, G. Dirk Foshee, of San Antonio, Texas)