Mexican Cornbread

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Total Time
10 mins
50 mins


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  • 2 (8 1/2 ounce) packages corn muffin mix
  • 1 medium onion, chopped
  • 2 cups shredded cheddar cheese
  • 1 (14 1/2 ounce) can cream-style corn
  • 1 12 cups sour cream
  • 4 eggs, beaten
  • 1 (4 ounce) canchopped green chilies
  • 13 cup vegetable oil
  • 1 tablespoon finely chopped jalapeno pepper


  1. Preheat oven to 350 degrees.
  2. In a bowl, combine corn muffin mix and onion.
  3. Combine the remaining ingredients; add to the corn bread mixture just until moistened.
  4. Pour into a greased 13 X 9 inch baking dish.
  5. Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
  6. Serve warm.
  7. Refrigerate leftovers.
Most Helpful

4 5

Liked this a lot, will make again. Very easy and quick. It was just a little moist for our liking, that may have been the creamed corn I used. Will try with a better brand and see if that dries it up a bit. Thanks for a keeper!