Moist Mexican Cornbread

Total Time
1hr 5mins
10 mins
55 mins

I like this cornbread because of its great taste. Moist and so easy to mix up. Also is good hot, warm and cold. I like to add diced red jalapeno or some chipotle seasoning for color. This recipe always turns out good.

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  • 2 (8 1/2 ounce) boxes Jiffy cornbread mix
  • 1 small onion, diced finely
  • 2 cups Mexican blend cheese
  • 1 (15 ounce) can creamed corn
  • 1 12 cups sour cream
  • 4 eggs, beaten
  • 1 (4 ounce) can green chilies, diced
  • 13 cup oil
  • 4 jalapeno peppers, seeded and diced


  1. Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
  2. Now add the cornbread mixes and stir just until moistened.
  3. Pour into a greased 9x13 baking dish.
  4. Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
  5. Serve warm and refrigerate leftovers.