Easy Mexican Cornbread

Easy Mexican Cornbread

3 boxes Jiffy Cornbread Mix

1 13 1/2 oz. can creamed corn

3 eggs

1/4 C. milk

1 1/2 C. taco flavored shredded cheese (or Mexican Blend)

Optional: 1 minced jalapeno and 2 tsp. chili powder


Mix all the ingredients together with a wooden spoon until just moistened. Spread in a 9×13 pan that has been coated with cooking spray. Bake at 350 degrees for about 20 minutes or until golden brown. Test by inserting a toothpick or tapping on the top to see if it’s firm. Do not overcook or it will dry out. I prefer using a metal baking pan-if you use a glass pan it may take 10-15 minutes longer. Watch it carefully.

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