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Easy Mexican Cornbread
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- #56317
Start with a package of cornbread mix and dress it up with creamed corn, shredded cheese, and minced jalapeno
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
3 boxes (8 ounce size) Jiffy cornbread mix
1 can (15 ounce size) cream-style corn
3 eggs, beaten
1/4 cup milk
1 1/2 cup Mexican or taco flavored shredded cheese
2 teaspoons chili powder
1 minced jalapeno, optional
directions
Preheat the oven to 350 degrees F. Grease a 9x13 metal baking dish.
Combine all the ingredients in a mixing bowl. Mix with a wooden spoon until just moistened. Do not over mix the batter.
Spread the batter in the greased baking dish and place in the oven. Bake at 350 degrees F for 30 minutes or until light golden brown. A toothpick inserted in the middle should come out mostly dry. Do not overcook the cornbread or it will be crumbly.
Remove the baking dish from the oven and let cool slightly then cut into squares.
If using a glass baking dish, reduce the oven temperature to 325 degrees F.
nutrition data
221 calories, 10 grams fat, 26 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
October 16, 2014
I made some taco meat and drained it and put it in the bottom of the baking dish in a good thick layer then baked the cornbread on top of that and we had a one dish meal!
October 16, 2013
Instead of jalapeno I add a can of chopped green chiles and a small can of whole kernel corn really well drained. I make this quite often as it's so simple.