Mexican Cornbread II

Prep time: 10 min
Cook time: 25 min
Servings: 12
Yield: 12 servings
← Back to Recipes

Description

This savory bread is made easy with a shortcut using cornbread mix with creamed corn. Jalapeno peppers and Monterey Jack cheese give this tasty bread an unmistakable South-of-the-Border flair.

Ingredients

• 1 (8 1/2 ounce) package self-rising cornmeal
• 1 egg
• 1/2 cup milk
• 1 (8 ounce) can cream-style corn
• 1 cup shredded Monterey Jack cheese
• 1 (4 ounce) can diced green chile peppers, drained

Directions

1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
2 Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
3 Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

You Might Also Like

Mom's Mexican Cornbread

🍽️ 12 servings 📊 12 servings ⏱️ 80 min

This cornbread is filled with ground beef, cream-style corn, cheese, and jalapeno peppers.

Frijoles II

🍽️ 4 servings 📊 4 servings ⏱️ 375 min

This recipe is similar to refried beans without the frying. These slow cooker beans will go well with any of your favorite Mexican dinners.

Elk Chili

🍽️ 6 servings 📊 6 servings ⏱️ 90 min

This elk chili recipe is a simple, rich, and tasty traditional-style chili using ground elk meat as the base. Best served with Mexican-style cornbread.

Easy Slow Cooker Carne Guisada

🍽️ 8 servings 📊 8 servings ⏱️ 390 min

Carne guisada is a hearty Mexican-style beef stew. It is excellent with tortillas or cornbread, and is also great as a burrito filling.

Corn Dip II

🍽️ 15 servings 📊 15 servings ⏱️ 20 min

This is a recipe my mother found a few years ago. Corn, cheese, and a little Mexican spice make this a dip to remember. I make it for any party I have and everyone loves it. At least one person will ask for the recipe upon leaving my house.