Siesta Cornbread

chef.tim.lee's picture

Jul. 23, 2011


Corn muffin mix 12 Ounce (1 Package)
Chopped onion 1/2 Cup (8 tbs)
Chopped pimento 2 Tablespoon
Chopped jalapeno peppers 2 Tablespoon
Canned cream style corn 8 1/4 Ounce (1 Can)
Whole egg 1
Milk 1/4 Cup (4 tbs)



1. Grease a round 8-inch microwave baking dish.

2. In the greased baking dish, place a small 3-inch round glass in the center. Alternately, use a microwave proof ring mold if you have one.


3. In a mixing bowl, combine all the ingredients and stir quickly but thoroughly.

4. Spoon the batter and spread evenly in greased dish to form a ring.

5. Place in the microwave and cool uncovered, on HIGH for 12 to 14 minutes or until bread leaves the sides of the dish and is spongy to touch.

6. Remove glass from center (if using) and cover dish.

7. Let stand, covered for 10 minutes

8. Store, covered, until ready to serve.


9. Invert onto a serving plate.

10. Cut into slices and serve warm.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 14 Minutes
Ready In: 14 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 398Calories from Fat 103

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 911 mg37.96%

Total Carbohydrates 71 g23.7%

Dietary Fiber 1 g4%

Sugars 18 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet