Ingredients
2 packages (8-1/2 ounces each) cornbread/muffin mix1/4 teaspoon cayenne pepper2 large eggs, room temperature1 can (14-3/4 ounces) cream-style corn1/2 cup buttermilk1/4 cup plus 1-1/2 teaspoons canola oil, divided1 cup shredded cheddar cheese1 small onion, chopped1 can (4 ounces) chopped green chiles1 jar (2 ounces) pimiento strips, drained1 jalapeno pepper, seeded and chopped
Preparation
Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno.
Brush remaining 1 1/2 teaspoons oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.
