MOIST MEXICAN CORNBREAD

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Moist Mexican Cornbread image

I like this cornbread because of its great taste. Moist and so easy to mix up. Also is good hot, warm and cold. I like to add diced red jalapeno or some chipotle seasoning for color. This recipe always turns out good.

Provided by kansbaker

Categories     Quick Breads

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 9

2 (8 1/2 ounce) boxes Jiffy cornbread mix
1 small onion, diced finely
2 cups Mexican blend cheese
1 (15 ounce) can creamed corn
1 1/2 cups sour cream
4 eggs, beaten
1 (4 ounce) can green chilies, diced
1/3 cup oil
4 jalapeno peppers, seeded and diced

Steps:

  • Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
  • Now add the cornbread mixes and stir just until moistened.
  • Pour into a greased 9x13 baking dish.
  • Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
  • Serve warm and refrigerate leftovers.

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