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Mexican Corn Bread

By: Sandy Gaulitz

"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"

Rate/Review | Read Reviews (56)

Prep Time:
10 Min

Cook Time:
50 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

2 (8.5 ounce) packages corn bread/muffin mix
1 medium onion, chopped
2 cups shredded Cheddar cheese
1 (14.75 ounce) can cream-style corn
1 1/2 cups sour cream
4 eggs, beaten
1 (4 ounce) can chopped green chilies
1/3 cup vegetable oil
1 tablespoon finely chopped jalapeno pepper

Directions

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.