Real Recipes From Real Home Cooks ®

spicy mexican cornbread

(3 ratings)
Recipe by
Heather McDaniel
Pensacola, FL

I just threw a few things together tonight, wanting a cornbread mixture that was different than any other night. This went over very well. You can adjust the heat level to your liking. I served this w/ turnip greens and a bit of veal. Yum!

(3 ratings)
yield serving(s)
prep time 10 Min
cook time 20 Min

Ingredients For spicy mexican cornbread

  • 3 box
    jiffy cornbread mix, or your favorite
  • 1/2 c
    egg substitute, or 2 large eggs
  • 2/3 c
    evaporated milk (or less, depending)
  • 1 can
    glory southern style skillet corn w/ onion and bacon (slightly drained)
  • 2 Tbsp
    dried jalapeno (found @ specialty stores), or 1/2-3/4c jalapeno (pickled, roughly chopped)
  • 2 c
    sargento artisan mexican cheese blend, or your favorite

How To Make spicy mexican cornbread

  • 1
    Preheat oven to 400 degrees.
  • 2
    In a med.-large bowl, mix cornbread, egg, milk, corn, jalapeno, and cheese.
  • 3
    Pour evenly into greased muffin tins. Bake 15-20 minutes. If making a loaf, I would suggest a larger pan, as the cook time can be extensive.