Recipe by tinebean21
This is a very moist cornbread. It's easy to make and contains ingredients you probably have on hand. Makes a nice side dish to a mexican meal. I found this recipe online a while back...can't remember where. I have changed it just a little since then to suit my family's tastes. Serving size is approx.
Top Review by mybirdzone
This was really good, fast, and easy. Had to use a can of whole kernel corn since that was all I had on hand but I drained the liquid off. Only used 1/2 a can of green chili peppers but next time I make this I think I will omit it. I like a sweeter cornbread versus a spicy one. Although, perhaps using a pepperjack cheese might be better if I omit the green chili peppers. Will make this again, especially since it didn't take that long to cook like most of the other recipes I looked at like this.
- 1 (8 1/2 ounce) Jiffy corn muffin mix
- 1 egg
- 1⁄2 cup milk
- 1 (8 ounce) can cream-style corn
- 1 cup shredded Mexican blend cheese
- 1 (4 ounce) candiced green chili peppers, drained