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mexican cornbread

(1 rating)
jeanneben avatar
Recipe by
Jeanne Benavidez
@jeanneben
Odessa, TX

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

(1 rating)
yield 6 to 8
prep time 5 Min
cook time 30 Min
method Bake

Ingredients For mexican cornbread

  • 1 c
    baking mix
  • 1 c
    yellow cornmeal
  • 1 Tbsp
    sugar
  • 1/2 tsp
    salt
  • 1 c
    milk
  • 1/4 c
    canola oil
  • 2
    eggs
  • 1 c
    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

  • 1
    Heat oven to 400°F. Spray 9-inch square pan with cooking spray or grease with shortening.
  • 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.
  • 3
    Bake 30 minutes or until light brown. Serve warm.
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