Mexican Cornbread

Donna Graffagnino


A meal in itself, this 'loaded' cornbread is absolutely delicious. Make it as mild or spicy as you like.


☆☆☆☆☆ 0 votes

9 pieces
15 Min
45 Min


  • 1 lb
    bulk breakfast sausage, hot or mild
  • 2 box
    jiffy mix
  • 2 large
    eggs, beaten
  • 2/3 c
  • 2 Tbsp
    sugar or splenda
  • 1/2 bunch
    green onions, sliced thin or 1/2 onion, diced
  • 1/2 medium
    bell pepper, chopped
  • 2-3
    jalapeno peppers, chopped fine
  • 1 can(s)
    whole kernel corn, drained
  • 1 1/2 c
    cheddar cheese, shredded

How to Make Mexican Cornbread


  1. Fry off sausage and drain well. Set aside.

    Preheat oven to 350* F.
  2. In a large bowl, mix Jiffy Mix, eggs and milk together. Add onion, bell pepper, jalapeno, corn, and cheese. Mix well - mixture will be thick.
  3. Grease an 8 x 8 baking dish or 9" round deep dish pie plate, pour mixture into baking dish.
  4. Bake for 35-45 minutes or until top is golden and toothpick comes out clean.
  5. Let cool 15-20 minutes and cut into squares or wedges to serve. Enjoy!

Printable Recipe Card

About Mexican Cornbread

Main Ingredient: Pork
Regional Style: Southwestern

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