Easy Mexican Cornbread

READY IN: 45mins
Recipe by KissaMew

Something with ingredients everyone can find, and you can pot-luck it too. Serve it with other food in a meal or make it a snack meal on it's own.

Top Review by Luv2CookHate2Clean

The flavor on this one was good, but I never could get it to cook through all the way. It stayed mushy in the middle even after cooling. I cooked for a full hour, but it never solidified.

Ingredients Nutrition


  1. In a stand-up mixer, or by hand, mix the 2 packages of cornbread mix and 3 cups of water until blended.
  2. Add the heaping tablespoons of cottage cheese, blend a little more.
  3. Add the green chiles and cream corn, blend well.
  4. In a Crisco greased #10 cast iron skillet pour half of the batter.
  5. Sprinkle the cheese over the top, evenly.
  6. Carefully pour the remaining batter evenly over the cheese so it doesn't blend the cheese into the bottom half.
  7. Bake in a 375 degree oven for 35 to 45 minutes (35 works in my oven) until your cornbread is done. It will be moister and "heavier" than usual.
  8. Let it cool to a "warmer" touch, then turn out onto a large platter and slice into wedges like cake. I have to use a large piece of foil, my plates are not big enough. Then you can also just cover it with another piece of foil, take it with, and slice later.
  9. You can serve with a pat of butter on top if you like.
  10. Try adding crumbled bacon or some cooked crumbled Jimmy Dean Sage Sausage with the cheese layer for a lunchtime meal.

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