Betty's Mexican Cornbread

READY IN: 45mins
Recipe by tcourto

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

Top Review by DeeVaFoodie

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.

Ingredients Nutrition

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


  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.

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