Mexican Corn Bread Recipe

Mexican Corn Bread Recipe photo by Taste of Home

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I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious corn bread and it was a big hit. -Sandy Gaulitz, Spring, Texas

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Mexican Corn Bread Recipe

Prep: 10 min. Bake: 50 min.

Yield: 18-24 Servings

10 50 60

Ingredients

2 packages (8-1/2 ounces each) corn bread/muffin mix
1 medium onion, chopped
2 cups (8 ounces) shredded cheddar cheese
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups (12 ounces) sour cream
4 eggs, lightly beaten
1 can (4 ounces) chopped green chilies
1/3 cup canola oil
1 tablespoon finely chopped jalapeno pepper

Directions

In a large bowl, combine corn bread mix and onion. Combine the remaining ingredients; add to the corn bread mixture just until moistened. Pour into a greased 13-in. x 9-in. baking dish.
Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted near the center comes out clean. Serve warm. Refrigerate leftovers. Yield: 18-24 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 piece) equals 159 calories, 10 g fat (5 g saturated fat), 58 mg cholesterol, 229 mg sodium, 12 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Mexican Corn Bread in Taste of Home October/November 2002, p35

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia