1 8-oz. pkg. corn bread mix (Stella uses Jiffy or Martha White Mexican Style)
1 8-oz. can creamed corn
1 jalapeno pepper, seeded and minced
generous handful shredded cheddar cheese (Stella uses marbled Colby-Monterey Jack)
1 Tbsp. parsley flakes
1 Tsp. oregano
Mix all ingredients together and pour into a greased and preheated skillet (400° oven).
Bake at 400° oven for 20-25 minutes. Cool in skillet for 5-10 minutes and invert onto a serving plate.
Great with beans and collard greens! And of course, plenty of butter!
Note: Jalapeno and/or cheese can be omitted, if desired.
Stella Sez: My Mom brought this to a 4th of July party several years ago; it was so good that folks almost forgot to eat their weiners!
Slap Your Mama Meter: 5 out of 5 slaps!