Mexican Cornbread

This is without a doubt one of recipes that is a favorite of mine,my family, and friends. I’ve had a recipe that I’ve served in the past and it comes no where close to this one so I’m so excited to share it with you. And it’s very simple to make!!! That’s always a plus

First thing first, give yourself plenty of time because after mixing, it has to bake for an hour, plus you are going to have to leave it in the pan (13×9) for a while to let it cool some or it l will fall apart if it’s too hot. Unless you want to eat it with a spoon which so far, I’ve been able to avoid but one never knows. 

Mexican Cornbread

2 Boxes Cornbread Mix 8.5 Oz each (I use Jiffy)

1 medium one, chopped

2 cups shredded cheddar cheese, use mild, sharp…whichever you like best. 

1 can (14 3/4 size) cream style corn

1 1/2 cups sour cream or size 12 oz

4 eggs (slightly beaten)

1 can 4 Oz chopped green chili’s (sold in Mexican Foods)

1/3 cup canola oil

1/2 to 3/4 cup sliced jalapeƱos, depending on your taste. I buy the mild or “tamed” ones as they are labeled in the grocery store. You can obviously use fresh. Just remember you won’t need that much. 

1 to 2 tsp salt. I add 1 tsp but 2 certainly wouldn’t hurt. It just accentuates the flavors. You can always start with 1 and adjust accordingly. That would be my advice

In a large bowl, combine cornbread mix and chopped onion

Combine remaining ingredients. Add to cornbread mixture just till moistened 

Pour into a greased 9×13 inch dish. Bake at 350 degrees for 50-55 minutes till lightly browned and edges start to pull away from the sides. Since all ovens bake differently, start checking it at 50 minutes. I usually cook mine the whole 55. Sometimes just set it for an hour and it’s not overly done. 

And that’s it. It’s great with a pot of beans, soups and stews, just about anything. Refrigerate leftovers. You’ll LOVE it the next day 

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