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The Mexican Cornbread
Ingredients
2 (8 1/2 ounce) boxes Jiffy cornbread mix1 small onion, diced finely
2 cups Mexican blend cheese
1 (15 ounce) cans creamed corn
1 1/2 cups sour cream
4 eggs, beaten
1 (4 ounce) cans green chilies, diced
1/3 cup oil
4 jalapeno peppers, seeded and diced
DIRECTIONS
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.
Page 2 of 2Moist Mexican Cornbread (cont.)
DIRECTIONS
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.
Instructions
DIRECTIONSPut 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.
Page 2 of 2Moist Mexican Cornbread (cont.)
DIRECTIONS
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.