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Step 2Additional ingredients
I'll cover some other seasoning options in the last step, but since we're going for a vaguely southwest-style cornbread here, I've assembled the following ingredients:
1 onion, minced
6 cloves garlic, minced
2 serrano chilis, minced
1/4 c roasted tomatoes, coarsely chopped
1/4 c jack cheese, chopped or grated
2 T pesto
Since there's a bit of liquid in the tomatoes and pesto, I added slightly less milk than the 2/3 c usually called for in a two-box situation. This isn't a big deal - just eyeball it. If your mix is too dry you'll notice. If it's too wet, worst case scenario it just won't rise quite as high. We're aiming for a thick, goopy mixture. Lumps are normal, so don't worry about beating the batter perfectly smooth.
Other southwest-ish ingredients you may like to include:
corn (canned is fine - about 1/4 cup)
1 T chopped chipotle peppers in adobo sauce
1-2 Tany other type of marinated and/or roasted peppers, chopped
1 T green onions (scallions), chopped
pinch oregano
anything else you particularly like and have on hand
1 onion, minced
6 cloves garlic, minced
2 serrano chilis, minced
1/4 c roasted tomatoes, coarsely chopped
1/4 c jack cheese, chopped or grated
2 T pesto
Since there's a bit of liquid in the tomatoes and pesto, I added slightly less milk than the 2/3 c usually called for in a two-box situation. This isn't a big deal - just eyeball it. If your mix is too dry you'll notice. If it's too wet, worst case scenario it just won't rise quite as high. We're aiming for a thick, goopy mixture. Lumps are normal, so don't worry about beating the batter perfectly smooth.
Other southwest-ish ingredients you may like to include:
corn (canned is fine - about 1/4 cup)
1 T chopped chipotle peppers in adobo sauce
1-2 Tany other type of marinated and/or roasted peppers, chopped
1 T green onions (scallions), chopped
pinch oregano
anything else you particularly like and have on hand
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