Mexican Cornbread

Submitted by tinebean21

"This is a very moist cornbread. It's easy to make and contains ingredients you probably have on hand. Makes a nice side dish to a mexican meal. I found this recipe online a while back...can't remember where. I have changed it just a little since then to suit my family's tastes. Serving size is approx."

 

• Ready In: 35mins
• Ingredients: 6
• Yields: 1 9x9 pan
• Serves: 12

ingredients

• 1 (8 1/2 ounce) Jiffy corn muffin mix
• 1 egg
• 1⁄2 cup milk
• 1 (8 ounce) can cream-style corn
• 1 cup shredded Mexican blend cheese
• 1 (4 ounce) can diced green chili peppers, drained

directions

1. Preheat oven to 400 degrees F. Lightly grease a 9x9 inch baking pan.
2. Place all ingredients in a bowl and mix well.
3. Pour and spread evenly into baking pan.
4. Bake for 25 to 30 minutes or until lightly golden brown.

Reviews

[mybirdzone]

This was really good, fast, and easy. Had to use a can of whole kernel corn since that was all I had on hand but I drained the liquid off. Only used 1/2 a can of green chili peppers but next time I make this I think I will omit it. I like a sweeter cornbread versus a spicy one. Although, perhaps using a pepperjack cheese might be better if I omit the green chili peppers. Will make this again, especially since it didn't take that long to cook like most of the other recipes I looked at like this.