Oh, How Semi-Homemade of Me...

Well, I'd say my 100th post was a success, what with 36 comments and counting - the most traffic my blog has seen yet! and my boyfriend begging, whining and generally driving me crazy to bake that cake again (this from a man who NEVER eats dessert, except the occasional ice cream, "hates" buttercream and requests anything but cake for his birthday - if that's not an endorsement I don't know what is). So after that, anything was bound to be anticlimactic. The perfect time to reveal my inner Sandra Lee. No I don't always cook from scratch (who does?) - what's it to ya?

So this barely counts as a recipe.... But it quickly became a family tradition at Thanksgiving, and it enjoys a spot in my regular rotation, most often alongside barbecued ribs or chili. It's a simple, easy side dish and I think it should be shared. So even though it's kinda cheating, and can't exactly be called an original recipe, I'm posting it anyway - share the love and all that jazz...

Mexican Corn Bake



2 boxes Jiffy cornbread mix
1 stick butter, softened
1/2 cup light sour cream
2 cans creamed corn
1 1/2 cups frozen corn
1/3 cup pickled jalapenoes, chopped fine
1 cup shredded mexican cheese
2 Tbsp orange blossom honey
1 Tbsp garlic powder
1 tsp freshly ground black pepper
1 Tbsp chile powder
1 tsp cumin
1/2 tsp hickory smoked salt
1 tsp smoked paprika

Preheat oven to 400 degrees. Grease a 9 x 13 pyrex baking dish. Mix together all ingredients. Empty into the greased dish. Top with a sprinkle of paprika, chile powder, garlic powder, coarse kosher salt and black pepper. Bake for 50-60 minutes or until the cornbread starts pulling away from the pan and a toothpick inserted into the center comes out clean.