Mexican Cornbread

Jeanne Benavidez

By
@jeanneben

This is a great, moist cornbread that I adapted from my mother-in-law's recipe. Great with beans, soups, etc.


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Comments:

Serves:

6 to 8

Prep:

5 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 c
baking mix
1 c
yellow cornmeal
1 Tbsp
sugar
1/2 tsp
salt
1 c
milk
1/4 c
canola oil
2
eggs
1 c
shredded cheddar cheese
1
(15 oz) can cream-style corn
1
sm can diced green chiles
2
jalapeno, de-seeded and finely diced (optional)

Directions Step-By-Step

1
Heat oven to 400°F. Spray 9-inch square pan with cooking spray or grease with shortening.
2
Stir baking mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.
3
Bake 30 minutes or until light brown. Serve warm.

About this Recipe

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Non-Edible or Other
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #Breads