Mexican Cornbread II

Mexican Cornbread II

90 Reviews 13 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Bea
Recipe by  Bea

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x9 inch pan

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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.

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Reviews (90)

Rate This Recipe
CHARLOTTE
137

CHARLOTTE

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.

Glenda
69

Glenda

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 cheddar and monterey. Delicious! It's so easy it's scarey! I plan on taking some to work with me because if I don't I will end up eating the whole pan! 5 stars!

BECKY819
58

BECKY819

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 skillet and it took 30 min. to bake.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 128 cal
  • 6%
  • Fat
  • 4.2 g
  • 7%
  • Carbs
  • 18.4 g
  • 6%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

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Absolute Mexican Cornbread

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Mexican Style Cornbread