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Mexican Corn Bread Recipe

Mexican Corn Bread Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 50 min. YIELD:18-24 servings

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

  • 1. 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.
  • 2. 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.