Mexican Cornbread

Name: Mexican Cornbread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 24 servings
Cuisine: North America, Mexican
Ingredients: 2 packages (8-1/2 ounces each) cornbread/muffin mix; 1 medium onion, chopped; 2 cups shredded cheddar cheese; 1 can (14-3/4 ounces) cream-style corn; 1-1/2 cups sour cream; 4 large eggs, room temperature, lightly beaten; 1 can (4 ounces) chopped green chiles; 1/3 cup canola oil; 1 tablespoon finely chopped jalapeno pepper

Total Time Prep: 10 min. Bake: 50 min.

Yield 24 servings

Test Kitchen Approved

Ramp up the heat and the flavor with this Mexican cornbread, simple to share and elevating a classic dish.

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
1 medium onion, chopped
2 cups shredded cheddar cheese
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups sour cream
4 large eggs, room temperature, lightly beaten
1 can (4 ounces) chopped green chiles
1/3 cup canola oil
1 tablespoon finely chopped jalapeno pepper

Directions

In a large bowl, combine cornbread mix and onion. Combine remaining ingredients; add to cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish.
Bake at 350° until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean, 50-55 minutes. Serve warm. Refrigerate leftovers.

Nutrition Facts

1 piece: 159 calories, 10g fat (5g saturated fat), 58mg cholesterol, 229mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 5g protein.

I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious Mexican cornbread and it was a big hit. —Sandy Gaulitz, Spring, Texas

Recipe Creator