Betty's Mexican Cornbread

Submitted by tcourto

"This is a recipe my mil gave to me. It is a great change from the normal cornbread. <><"

 

• Ready In: 45mins
• Ingredients: 6
• Serves: 12

ingredients

• 2 (8 1/2 ounce) boxes Jiffy cornbread mix
• 1⁄3 cup onion, diced finely
• 1 (15 ounce) can creamed corn
• 4 eggs, beaten
• 1⁄3 cup oil
• 3 tablespoons chopped jalapeno peppers

directions

1. Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
2. Now add the cornbread mixes and stir just until moistened.
3. Pour into a greased 9x9 baking dish.
4. Bake at 350 degrees for 30-35 minutes or until lightly browned and the edges pull away from the sides of the pan.
5. Serve warm and refrigerate leftovers.

Reviews

[ddav0962]

The recipe is very easy to put together. I did have trouble with the baking of it though. After 35 minutes in the oven it was nice and browned on top but inside was liquidy mush. So I turned the oven down to 325 and baked it for 25 minutes more. Then I turned off the oven but left it sitting in there for another 1/2 an hour. The texture is very nice after all of that, it's kind of a heavier than normal cornbread. But the flavor is awesome, therefore 4 stars! Made for PAC Spring 2010.