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
Please note that some ingredients and brands may not be available in every store.