Total Time
35mins
Prep 10 mins
Cook 25 mins

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.

Ingredients Nutrition

  • 1 (8 1/2 ounce) Jiffy corn muffin mix
  • 1 egg
  • 12 cup milk
  • 1 (8 ounce) can cream-style corn
  • 1 cup shredded Mexican blend cheese
  • 1 (4 ounce) candiced green chili peppers, drained

Directions

  1. Preheat oven to 400 degrees F. Lightly grease a 9x9 inch baking pan.
  2. Place all ingredients in a bowl and mix well.
  3. Pour and spread evenly into baking pan.
  4. Bake for 25 to 30 minutes or until lightly golden brown.
Most Helpful

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.

mybirdzone October 13, 2009