How to Cook a Cajun Mexican Cornbread

Ingredients:

• Bourque's Fresh Jalapeno Sausage

• 3 boxes of 8.5 oz. Jiffy Corn Muffin Mix

• 1 10 oz. can of Rotel Mild Diced Tomatoes and Green Chilies

• Shredded cheddar cheese

• 1 15 oz. can of Whole Kernel Corn

• 1 14.75 oz. can of Cream Style Sweet Corn

Instructions: 

• Remove the insides of the fresh jalapeno sausage from the casing before adding to heated pot. 

• Add your cans of whole kernel corn and cream style sweet corn.

• Add half of the can of Rotel. 

• Season to your liking (and well) before cooking down for approximately 20 minutes on medium-heat. Let it cool off for a few minutes after it is done cooking. 

• In a separate bowl off to the side, add your three boxes of Jiffy Corn Muffin Mix. Follow the directions listed on the Jiffy Corn Muffin Mix box. After following the Jiffy box's instructions, add the other half of your Rotel to the same bowl. Give it a good mix. 

• In a greased pan, add half of your cornbread mixture. Then, you can add your shredded cheese on top of this layer (how much cheese you would like to have is up to you!). 

• With the cooled-down sausage mixture, spread it evenly over the cornbread mixture with the shredded cheese. 

• Add more shredded cheese on top of the sausage mixture (again, how much cheese you would like is up to you!) before adding the rest of the cornbread mixture on top of that. 

• For the cooking time, you can follow the directions that are given on the Jiffy Corn Muffin Mix. If need be, you can cook for longer - just keep an eye on it until it is a bit firm. 

To watch a video of this recipe being made, click here.