mexican cornbread

Name: Mexican Cornbread
Prep time: 5 min
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 cup(s) baking mix; 1 cup(s) yellow cornmeal; 1 tablespoon(s) sugar; 1/2 teaspoon(s) salt; 1 cup(s) milk; 1/4 cup(s) canola oil; 2 - eggs; 1 cup(s) shredded cheddar cheese; 1 - (15 oz) can cream-style corn; 1 - sm can diced green chiles; 2 - jalapeno, de-seeded and finely diced (optional)

(1 RATING)

189 Pinches 1 Photo

Jeanne Benavidez

Odessa, TX

Updated on Nov 7, 2010

This is a great, moist cornbread that I adapted from my mother-in-law's recipe. Great with beans, soups, etc.

Rate

prep time 5 Min

cook time 30 Min

method Bake

yield 6 to 8

Ingredients

1 cup baking mix
1 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
2 - eggs
1 cup shredded cheddar cheese
1 - (15 oz) can cream-style corn
1 - sm can diced green chiles
2 - jalapeno, de-seeded and finely diced (optional)

How To Make mexican cornbread

Step 1

Heat oven to 400°F. Spray 9-inch square pan with cooking spray or grease with shortening.

Step 2

Stir baking mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.
Step 3

Bake 30 minutes or until light brown. Serve warm.
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