Mexican Cornbread
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
1 9x12 pan
ingredients
- 2 (8 1/2 ounce) boxes Jiffy cornbread mix
- 1 (15 ounce) can cream-style corn
- 1 medium yellow onion, diced
- 1⁄4 cup jalapeno, diced
- 1 lb r.b. rice medium sausage, browned and crumbled
- 2 (8 ounce) packages shredded monterey jack and cheddar cheese blend
directions
- Mix cornbread per instructions on box.
- Add cream corn, onion and jalapenos.
- Put half of mixture into 9x12 pan.
- Layer sausage and 1 package of cheese.
- Top with the remaining batter.
- Bake at 400°F for approximately 30 minutes until golden brown. Top with remaining cheese, melt.
- Chow down!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I've made this for a few years, and it is wonderful with tomato soup for a quick dinner. I omit the jalapeno for my wimpy guys. I use small pans so it's almost like a loaf. You can make this ahead without baking, freeze, then thaw and bake! I do this when I get the ingredients on sale -- two or three at once. Thanks for posting! The nutrition info is skewed, btw, so don't be scared; it makes 8 servings, you can rinse the sausage to get rid of fat and excess sodium, and cut back on the cheese if you wish.
see 3 more reviews
RECIPE SUBMITTED BY
Vicki in Kansas Bro
Sedgwick, 55
I live in a small town in Ks. outside of Wichita. My husband and I have a good size garden, love to go camping and fishing.
<br> I do a lot of canning and cooking always looking for a new recipe to play with. I also have 5 grandchildren, crochet and make southwestern jewelry.
<br> New update 9-22-09. Oldest Grandson in the Navy so proud of him.