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mexican cornbread

StillWild avatar
Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

A meal in itself, this 'loaded' cornbread is absolutely delicious. Make it as mild or spicy as you like.

yield 9 pieces
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For mexican cornbread

  • 1 lb
    bulk breakfast sausage, hot or mild
  • 2 box
    jiffy mix
  • 2 lg
    eggs, beaten
  • 2/3 c
    milk
  • 2 Tbsp
    sugar or splenda
  • 1/2 bunch
    green onions, sliced thin or 1/2 onion, diced
  • 1/2 md
    bell pepper, chopped
  • 2-3
    jalapeno peppers, chopped fine
  • 1 can
    whole kernel corn, drained
  • 1 1/2 c
    cheddar cheese, shredded

How To Make mexican cornbread

  • 1
    Fry off sausage and drain well. Set aside. Preheat oven to 350* F.
  • 2
    In a large bowl, mix Jiffy Mix, eggs and milk together. Add onion, bell pepper, jalapeno, corn, and cheese. Mix well - mixture will be thick.
  • 3
    Grease an 8 x 8 baking dish or 9" round deep dish pie plate, pour mixture into baking dish.
  • 4
    Bake for 35-45 minutes or until top is golden and toothpick comes out clean.
  • 5
    Let cool 15-20 minutes and cut into squares or wedges to serve. Enjoy!
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