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12 dried corn husks
1 package cream cheese
4 Jalapenos, roast then remove seeds
3 scallion chopped
1 cup cheddar cheese
1/3 cup cooked crumbled bacon
1 package jiffy corn bread mix
1/3 cup milk
1. Prepare corn husks by soaking them in warm water so they are pliable. Cut corn husks into 4 inch squares, then place them into a cupcake pan.
Mix cornbread mix with egg and milk, add 2 tablespoons into each compartment.
2. Mix cream cheese with diced jalapenos, scallions and cheese. Place 2 tablespoons of cream cheese mixture on top of cornbread mixture, then top with bacon. Bake at 400 degrees for 15-20 minutes. These would be great for a party or anytime really. Why wait for a party! I like that they are snack size and so did everyone else.
3. I like that the few we had leftover reheated well, I may have even hid one so no one else could find it, I do that sometimes do you?
* NOTE: spraying the corn husks with an oil spray will help the corn bread not to stick to the husks. If you bake them in cupcakes liners, foil liners won’t stick as much as paper liners.
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