Mexican corn bread

Amanda Hyatt


A nice change in texture and taste from plain cornbread


★★★★★ 2 votes

40 Min
45 Min


  • 1 1/2 c
    corn muffin mix
  • 1/2 c
  • 2 large
  • 1 can(s)
    12 oz corn, or fresh corn
  • 1 1/2 c
    grated cheddar cheese
  • 1/3 c
    chopped green chilies
  • 1/4 c
    chopped pimentos
  • 3 Tbsp
    green chile salsa

How to Make Mexican corn bread


  1. Preheat oven to 400

    In bowl, blend muffin mix, milk and eggs until batter is lightly mixed
  2. Add corn, cheese, chilies, pimentos and salsa. Blend gently
  3. Spread into a lightly buttered 9 inch square baking dosh. (Or an iron skillet which is what I use)
  4. Bake for 45 mins, Or until tester inserted in center comes out clean. Cool for 5 mins, and cut into squares.

Printable Recipe Card

About Mexican corn bread

Course/Dish: Savory Breads
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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