Mexican Corn Bread

Mexican Corn Bread

"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 corn bread and it was a big hit. -Sandy Gaulitz, Spring, Texas"
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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 18 servings

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Directions

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  • Prep

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  1. In a bowl, combine corn bread mix and onion. Combine the remaining ingredients; add to the corn bread mixture just until moistened. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 50--55 minutes or until lightly browned and the edges pull away from sides of pan. Serve warm. Refrigerate leftovers.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Reviews

Read all reviews 60
  1. 79 Ratings

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Most helpful positive review

I made a pan of regular corn bread and this Mexican corn bread for a party recently. Everyone raved about the Mexican version. I didn't change a thing, and thought the outcome was great. I'll...

Most helpful critical review

The flavor of this cornbread is great, but like another reviewer noted, it came out really soggy, more like a corn casserole. I baked it for about 20 minutes longer than the recipe suggested, b...

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The flavor of this cornbread is great, but like another reviewer noted, it came out really soggy, more like a corn casserole. I baked it for about 20 minutes longer than the recipe suggested, b...

I made a pan of regular corn bread and this Mexican corn bread for a party recently. Everyone raved about the Mexican version. I didn't change a thing, and thought the outcome was great. I'll...

Everytime I make this recipe it is a big hit! I don't change a thing.

Thought this was a quite easy recipe, with the perfect amount of zing in it. I think I realized right after I had mixed the two bowls together what I may have done wrong...Are people not follow...

Just hot enough. I made it with chili and also brought a loaf to work. Everyone raved. It's so tasty!

This was very good. I couldn't stop eating it. I don't make it that much because I would weight about 500 pounds! The kids love it too! Thanks for the recipe!

I don't know why someone would just give this 2 stars, I made it and it was great. I think the sourcream in the recipe really makes a difference.

I made this recipe the other night with chicken tortilla soup. It was wonderful. The only change I made was instead of creamed corn, I used a can of mexicorn. It was wonderful.

Killer good cornbread. I will say that I slightly under-baked mine; not by choice, but by mistake, and it was still outrageously good. Next time I will bake it a little longer and let it cool s...

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