Mexican Cornbread
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 Mexican cornbread and it was a big hit. —Sandy Gaulitz, Spring, Texas
Ingredients
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese
- 1 can (14-3/4 ounces) cream-style corn
- 1-1/2 cups sour cream
- 4 large eggs, lightly beaten
- 1 can (4 ounces) chopped green chilies
- 1/3 cup canola oil
- 1 tablespoon finely chopped jalapeno pepper
Reviews
Made as directed. My family loves it!
I have made this several times for my family, as well as, potlucks. It is always a crowd pleaser and has people asking for the recipe. It is definitely a keeper!
I took this to a potluck and it was gone in no time! My family doesn't like spicy food so I omit the onion and jalapeno. It's definitely a keeper.
I took this to a Chili Cook-off last night as a side. Everybody loved it. I made as posted and it was very moist & had lots of flavor. Even people that do not eat cornbread loved this one. Thanks for sharing.
I served this recipe for company and my 89 year old parents, everyone loved it! Everyone wanted the recipe, a definite keeper!
I have not made this as yet, can't seem to find Cornbread mix in Canada. Do you know where I can get it?
If you want a mexican corn bread, this is the best! I use Krusteaz honey cornbread mix - it's the best!
I have taken this to many church dinners and have always been asked to give the recipe to someone. My husband loves this!
Awesome cornbread..nice and moist with super flavor and texture
WOW! This is like restaurant quality cornbread. Going to make it again soon with ribs! YUMMY!!!