Moist Mexican Cornbread

"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."
photo by Divaconviva photo by Divaconviva
photo by Divaconviva
photo by Divaconviva photo by Divaconviva
Ready In:
1hr 5mins


  • 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 cups sour cream
  • 4 eggs, beaten
  • 1 (4 ounce) can green chilies, diced
  • 13 cup oil
  • 4 jalapeno peppers, seeded and diced


  • 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.

Questions & Replies

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  1. I've made this too many times to count. Followed the recipe exactly as it is written. This turns out perfect every time and my family LOVES it. You can't go wrong with this one
  2. I followed the recipe almost to the letter. Only changes - cut back on the amount of sour cream. I actually used onion dip made with sour cream. Left out the green chilies because I didn't have them. On one occasion I fried bacon and added it crumbled and the bacon drippings as part of the oil measurement. I baked it in two large cast iron skillets because I like cornbread thin and crispy. This is a must for chili, taco soup or tomato soup.
  3. 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!
  4. Power cornbread! Get ready to give your guests the recipe because this is outstanding. Give yourself plenty of time to cool the bread otherwise it can be too loose. Perfect with your favorite chili?
  5. I made this for a lunch my godmother was having and she raved and raved about how delicious and flavorful this cornbread was. She said it had a slight quiche texture and that she thought she could almost make a meal just out of this cornbread! Thanks for posting this wonderful recipe!


I live in Kansas,USA.I have been married for 42 yrs.We are retired.I collect cookbooks and like to try new recipes for the grandkids.A few yrs. ago I wrote a huge recipe book for all our family members,it was fun.
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