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Yield: 6 servings
Prepare and bake cornbread mix according to directions on the package. When cool, cut half of the cooked cornbread into 1- inch cubes to equal about 2 cups.
In medium pan, saute fresh corn kernels, peppers and onion in olive oil until slightly tender. Add garlic and tomatoes and saute another two minutes.
Spray an 8 x 8- inch pan with nonstick cooking spray and add the sauteed vegetables. Top with cubed cornbread. Sprinkle top with cumin and chili powder.
Bake at 350 degrees F for 15 minutes until hot. Remove from oven and drizzle with honey.
Serve the remaining cornbread with butter and honey.
Like It Spicy?
Stir 1/8 cup minced jalapeno pepper into the cornnbread batter before baking.
Recipe, Photo and food styling by Webstop
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