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.

Rating:
★★★★★ 1 vote
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)

Step-By-Step

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