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Mexican Cornbread II

SUBMITTED BY: Bea  PHOTO BY: mis7up Supporting Member (Click to learn more about Supporting Membership)

"Moist, spicy cornbread that's so simple to make and tastes so good!"
Mexican Cornbread II Recipe
RECIPE RATING:
This recipe has been rated 70 times with an average star rating of 4.2
Read Reviews (58)
PREP TIME  10 Min
COOK TIME  25 Min
READY IN  35 Min
Original recipe yield 1 - 9x9 inch pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (8.5 ounce) package self-rising cornmeal
  • 1 egg
  • 1/2 cup milk
  • 1 (8 ounce) can cream-style corn
  • 1 cup shredded Monterey Jack cheese
  • 1 (4 ounce) can diced green chile peppers, drained

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
  2. Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Jan. 9, 2004 by CHARLOTTE  
I used a box of Jiffy Corn Muffin mix and follwed the directions on the box added the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Apr. 14, 2003 by Glenda 
I was browsing around and came across this recipe so I decided to try it. I haven't had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Dec. 21, 2003 by BECKY819 
Very good! It was very easy to make. I only added half the can of green chilis and I think... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Dec. 21, 2003 by Deana 
Very good and easy. Next time, I will add a teaspoon of sugar. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Apr. 14, 2003 by JESSLD2 
Very yummy, not too spicy. Everyone loved it, even the people who won't eat "hot" foods. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Dec. 21, 2003 by CHESSETTE 
This was very good and easy. I agree that a little sugar would improve it. Next time I will... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Nov. 15, 2005 by Miss Vick in Texas 
Great cornbread! I've been making a similar mexican cornbread for over 20 yrs, after seeing a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Dec. 21, 2003 by FELLNER593 
This was pretty good although I added fresh jalapenos and I think next time I make it I may... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Jul. 6, 2003 by SAELLIS 
This recipe is excellent!!! It is a very moist but still great. I used peppperjack cheese and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Apr. 24, 2008 by catglaw 
We loved this cornbread! I didn't add corn because we had corn on the cob with our dinner,... MORE

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Nutritional Information
Mexican Cornbread II

Servings Per Recipe: 12

Amount Per Serving

Calories: 128

  • Total Fat: 4.2g
  • Cholesterol: 27mg
  • Sodium: 470mg
  • Total Carbs: 18.4g
  •     Dietary Fiber: 1.7g
  • Protein: 5.2g

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