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Mexican Cornbread

I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious Mexican cornbread and it was a big hit. —Sandy Gaulitz, Spring, Texas
  • Total Time
    Prep: 10 min. Bake: 50 min.
  • Makes
    24 servings

Ingredients

  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 1 medium onion, chopped
  • 2 cups shredded cheddar cheese
  • 1 can (14-3/4 ounces) cream-style corn
  • 1-1/2 cups sour cream
  • 4 large eggs, lightly beaten
  • 1 can (4 ounces) chopped green chilies
  • 1/3 cup canola oil
  • 1 tablespoon finely chopped jalapeno pepper

Directions

  • In a large bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish.
  • Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 piece: 159 calories, 10g fat (5g saturated fat), 58mg cholesterol, 229mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 5g protein.

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