Servings: Serves 8 (3-inch-by-2-inch slices)
- 5 pounds cornbread mix
- 6 cups water
- 1 cup chopped canned jalapeños
- 2 cups frozen cut corn
- 2 cups shredded cheese
Place water in a a mixing bowl, and add total contents of mix using a paddle. Mix at low speed for 15 seconds. Scrape bowl, then add corn, peppers and cheese. Mix on low for another 15 seconds.
Spread batter evenly into paper-lined 24-by-16-inch sheet pan. Bake at 400° for 20 to 25 minutes.
Serve with Chicken-Vegetable Jambalaya
and Cucumber Salad