Moist Mexican Cornbread
photo by Divaconviva
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
20
ingredients
- 2 (481.94 g) box Jiffy cornbread mix
- 1 small onion, diced finely
- 473.18 ml Mexican blend cheese
- 425.24 g can creamed corn
- 354.88 ml sour cream
- 4 eggs, beaten
- 113.39 g can green chilies, diced
- 78.78 ml oil
- 4 jalapeno peppers, seeded and diced
directions
- Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
- Now add the cornbread mixes and stir just until moistened.
- Pour into a greased 9x13 baking dish.
- Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
- Serve warm and refrigerate leftovers.
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Reviews
-
I followed the recipe almost to the letter. Only changes - cut back on the amount of sour cream. I actually used onion dip made with sour cream. Left out the green chilies because I didn't have them. On one occasion I fried bacon and added it crumbled and the bacon drippings as part of the oil measurement. I baked it in two large cast iron skillets because I like cornbread thin and crispy. This is a must for chili, taco soup or tomato soup.
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RECIPE SUBMITTED BY
I live in Kansas,USA.I have been married for 42 yrs.We are retired.I collect cookbooks and like to try new recipes for the grandkids.A few yrs. ago I wrote a huge recipe book for all our family members,it was fun.