Using an IMUSA empanada maker, you can make cornbread with cheddar, bacon, and jalapeno. This combination of flavors will be sure to delight your taste buds!
Author: George Duran
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
Ingredients
package of corn muffin mix, such as Jiffy 2 (8.5 ounce)
whole milk 1 cup
eggs 2
sharp cheddar cheese 2 cups
cooked bacon, 6-7 slices 1 cup
jarred jalapeño peppers ½ cup
Room temperature butter and honey for serving
Preparation
In a medium bowl mix the first six ingredients until combined. Allow to sit for 5 minutes.
In the meantime, pre-heat your IMUSA empanada maker by simply plugging it in.
Once the green light is on, disperse 2 heaping tablespoons of the cornbread mixture (about half a cup) to each ungreased empanada mold. Close cover and allow to cook for 4 minutes.
Open cover, and using tongs, carefully remove each empanada onto a cooling rack
Remove any excess cornbread from the empanada crust, and after it cools for a couple of minutes, serve immediately with butter and honey on the side.
Recipe by IMUSA at https://www.imusausa.com/cheddar-bacon-and-jalapeno-cornbread-empanadas/