Moist Mexican Cornbread

Recipe by kansbaker
READY IN: 1hr 5mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (8 1/2 ounce) boxes Jiffy cornbread mix
  • 1
    small onion, diced finely
  • 2
    cups Mexican blend cheese
  • 1
    (15 ounce) can creamed corn
  • 1 12
  • 4
    eggs, beaten
  • 1
    (4 ounce) can green chilies, diced
  • 13
    cup oil
  • 4
    jalapeno peppers, seeded and diced
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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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