MEXICAN CORNBREAD (WITH JIFFY MIX)
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish with oil or butter.
- In a large bowl, stir onion, cheese, creamed corn, sour cream, eggs, green chilies, oil, and jalapenos with a spoon until well-blended.
- Stir in the cornbread mixes just until the mixture is moistened.
- Pour the mixture into the greased dish.
- Bake for 50 to 55 minutes or until cornbread is lightly brown. The edges should start to pull away from the sides of the dish.
- Serve warm. Enjoy!
Nutrition Facts : Calories 255 cal
MOM'S MEXICAN CORNBREAD
This cornbread containing meat, cheese, peppers, and other ingredients is a family favorite. It's great alone or with a bowl of beans on the side. You may add extra cheese or peppers to suit your own taste. If making a double batch, use 1 can of whole-kernel corn and 1 can of cream-style corn.
Provided by snowylady
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray.
- Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside.
- In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef. Pour into the prepared baking dish.
- Bake in the preheated oven until golden brown, about 1 hour.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.3 g, Cholesterol 50.2 mg, Fat 10.2 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 4.7 g, Sodium 490.8 mg, Sugar 2.8 g
EASY MEXICAN CORNBREAD {WITH JIFFY CORN MUFFIN MIX}
Get all the homemade flavor with minimal effort with this quick and easy loaded Jiffy Mexican Cornbread recipe!
Provided by Alexa Blay
Categories Side Dishes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 F (204 C). Lightly coat a nonstick 8 x 8 pan with cooking spray.
- In a large mixing bowl, whisk the eggs and oil together. Add in the sour cream, cream style corn, diced chiles, and most of the cheddar cheese (save a pinch of the cheese if you want to sprinkle some on top) and mix until combined. Add in the 2 boxes of Jiffy Corn Muffin Mix and stir until the mix is just wet. Don't over mix it. The batter should look slightly clumpy.
- Pour the batter into the pan, place the sliced jalapenos on top of the batter and bake for about 40 - 45 minutes. You can test to see if it's done by inserting a toothpick into the center. If the toothpick comes out clean, or with just a few crumbs, it's done. If it comes out a bit wet, put the cornbread back in the oven for another few minutes, or until a toothpick comes out clean.
Nutrition Facts : Calories 213 calories, Carbohydrate 27.5 grams carbohydrates, Fat 9.7 grams fat, Fiber 1.1 grams fiber, Protein 4.6 grams protein, ServingSize 1/16, Sugar 7.2 grams sugar
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