Saturday, October 10, 2015

Cheesy Mexican Cornbread

This cornbread is such a great side to have with taco soup or chili! It's sweet, but the green chiles give it a bit of a spicy flavor, and of course cheese makes everything better. :) You can substitute a different cheese to mix it up, and even add a jar of pimentos.

Cheesy Mexican Cornbread
adapted from a Jenni Speer recipe
2 (8.5 oz) boxes Jiffy corn muffin mix
1 can cream-style corn
2 (4 oz) cans diced green chiles
2 cups shredded cheddar cheese
2 eggs, beaten

1. Preheat oven to 375 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
2. Mix ingredients in a bowl just until blended.
3. Pour into prepared baking dish. Bake for 30-35 minutes until golden.


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