Tj's Moist Mexican Cornbread

Submitted by Terri Juwan

"This is the recipe I came up with when trying to decide on a good mexican cornbread recipe...wonderfully moist with a delicate sweetness...not hot, but you could adjust that."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 8

ingredients

• 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
• 1⁄2 teaspoon salt
• 1 tablespoon creole seasoning
• 2 tablespoons sugar
• 2 (8 1/2 ounce) cans creamed corn
• 1 (8 3/4 ounce) can kernel corn
• 1 cup buttermilk
• 2 eggs
• 1 small onion, chopped
• 2 medium jalapeno peppers, chopped
• 3 1⁄2 ounces colby-monterey jack cheese, shredded

directions

1. Preheat oven to 350 degrees.
2. Lightly oil a 9x13 inch glass baking dish.
3. Put dish in oven and let it get hot while mixing ingredients.
4. Once all ingredients are mixed, pour into baking dish and bake fro 45 minutes, or until toothpick inserted into center comes out clean.

Reviews

[Divaconviva]

This is very good - lots of flavor. It's so heavy and moist, it's almost like a casserole. It does not lend itself to slicing and toasting. It's best enjoyed warm. Thanks for a tasty and satisfying recipe!

 

[Ang11002]

I thought this was excellent! I really liked the addition of creole seasoning (I used cajun)but had to omit the jalapenos due to a 3 yr old eating this with me. Thanks for a yummy cornbread recipe!