Easy Mexican Cornbread

Recipe by KissaMew
READY IN: 45mins
SERVES: 8-10
YIELD: 1 skillet




  • In a stand-up mixer, or by hand, mix the 2 packages of cornbread mix and 3 cups of water until blended.
  • Add the heaping tablespoons of cottage cheese, blend a little more.
  • Add the green chiles and cream corn, blend well.
  • In a Crisco greased #10 cast iron skillet pour half of the batter.
  • Sprinkle the cheese over the top, evenly.
  • Carefully pour the remaining batter evenly over the cheese so it doesn't blend the cheese into the bottom half.
  • Bake in a 375 degree oven for 35 to 45 minutes (35 works in my oven) until your cornbread is done. It will be moister and "heavier" than usual.
  • Let it cool to a "warmer" touch, then turn out onto a large platter and slice into wedges like cake. I have to use a large piece of foil, my plates are not big enough. Then you can also just cover it with another piece of foil, take it with, and slice later.
  • You can serve with a pat of butter on top if you like.
  • Try adding crumbled bacon or some cooked crumbled Jimmy Dean Sage Sausage with the cheese layer for a lunchtime meal.