Mexican Cornbread
Simple ingredients dress up Jiffy Corn Muffin Mix to create this super moist and flavorful Mexican Cornbread. This fast and easy cornbread recipe is a real crowd-pleaser!
Servings: 15
Calories: 235kcal
Ingredients
- 3 large eggs
- 3 tablespoons vegetable oil
- 14.75 ounce can cream-style corn
- ½ cup frozen yellow corn no need to thaw
- ½ cup sour cream (light or regular) or plain Greek yogurt
- 1 cup shredded Monterey Jack or pepper Jack cheese
- 4 ounce can diced green chiles drained
- 17 ounces Jiffy Corn Muffin Mix (two 8.5 ounce packages)
Instructions
- Coat a 13- x 9-inch baking dish with nonstick cooking spray. Preheat oven to 375 degrees F.
- Beat the eggs and oil with a wooden spoon until well combined. Add the creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Add the Jiffy Corn Muffin Mix and stir just until moistened. Batter will be slightly lumpy.
- Pour the mixture into the prepared baking dish and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Video
Nutrition
Calories: 235kcal | Carbohydrates: 30g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 442mg | Potassium: 133mg | Fiber: 3g | Sugar: 8g | Vitamin A: 189IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 1mg