Moist Mexican Cornbread

READY IN: 1hr 5mins
Recipe by kansbaker

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.

Top Review by One Happy Mama

Mmmmmmmm! So delicious! I agree that I does have a slight quiche texture and I think that is why I like it so much. It really is a showstopper bread to add to your favorite winter soup. I serve it with chili, white chicken chili, or taco soup although I would eat it with anything!

Ingredients Nutrition

  • 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
  • 78.07 ml 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.

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