Mexican Cornbread II

Mexican Cornbread II

97

"Moist, spicy cornbread that's so simple to make and tastes so good!"

Ingredients

35 m {{adjustedServings}} servings 128 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

97
  1. 126 Ratings

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I used a box of Jiffy Corn Muffin mix and follwed the directions on the box added the remaining ingredients and baked. Was very tasteful. My husband even liked it.

I was browsing around and came across this recipe so I decided to try it. I haven't had Mexican cornbread in ages. This was soooo good! I couldn't find just a pkg of monterey chesse so I got che...

Very good! It was very easy to make. I only added half the can of green chilis and I think it could have used a dash of sugar, but it was still delicious and very moist. I baked it in a small...