Sweet and Spicy Mexican Cornbread

Submitted by Donna Luckadoo

"Very Moist and Delicious!"

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 16 Slices
• Serves: 16

ingredients

• 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
• 1 cup bisquick low-fat baking mix
• 14 3⁄4 ounces cream-style corn
• 14 3⁄4 ounces whole kernel corn (do not drain )
• 14 1⁄2 ounces hunts diced tomatoes with green chilies
• 2 cups shredded cheddar cheese
• 4 large eggs, beaten
• 1 cup heavy cream or 1 cup half-and-half
• 1⁄2 cup sour cream
• 1 large diced sweet onion
• 1⁄2 cup diced green pepper
• 1⁄2 teaspoon salt and pepper
• 1 teaspoon cayenne pepper

directions

1. Saute Onions and Green Pepper with the butter until tender and set aside to cool.
2. Mix all other ingredients and when the onion mixture cools add it!
3. Pour ingredients into a greased 9x13 pan and bake in a 400* oven for 30 -45 minutes depending on your oven.
4. Enjoy!

Reviews

[Megos Land]

I made this for a Mexican themed potluck and it was hugely successful! It made much more than the 9x13 (nice surprise)...got an 8x8 out of it too! I substituted an organic cornbread mix because Jiffy has partially hydrogenated oils in it. Same with the Bisquick. Still turned out delicious and much healthier! Nobody thought it was spicy, so I would recommend adding a jalapeno? Thanks for a great recipe!