quick & easy mexican cornbread

Name: Quick & Easy Mexican Cornbread
Prep time: 10 min
Cook time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 box(es) jiffy corn muffin mix; 1/2 cup(s) cream style corn; 2 large eggs; 1 stick(s) butter, melted; 1/2 cup(s) chopped onion; 1/4 cup(s) green chilies; 1 cup(s) shredded monterey jack or cheddar cheese; 1/2 cup(s) evaporated milk

18 Pinches 1 Photo

Cecelia Huddleston

Broken Arrow, OK

Updated on Feb 6, 2016

I found this easy recipe online. I did substitute green chilies for jalapenos. It's very easy and very tasty!

Rate

prep time 10 Min

cook time 40 Min

method Bake

yield 8 serving(s)

Ingredients

2 boxes jiffy corn muffin mix
1/2 cup cream style corn
2 large eggs
1 stick butter, melted
1/2 cup chopped onion
1/4 cup green chilies
1 cup shredded monterey jack or cheddar cheese
1/2 cup evaporated milk

How To Make quick & easy mexican cornbread

Step 1

Preheat oven to 350 degrees. Spray a 10" iron skillet with cooking spray with flour. Mix all ingredients and pour batter into prepared pan. Bake for 40-45 minutes. Cool for about 5 minutes before serving.

Step 2

Note: I microwaved the onion with the butter for 4 minutes before adding with the rest of the ingredients.
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