Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 2 8 1/2 oz. pkg corn bread muffin mix; 1 medium onion; 2 c. shredded cheddar cheese; 1 14 3/4 oz. can cream style corn; 1 1/2 c. sour cream; 4 eggs, beaten; 1 4 oz. can chopped green chilies; 1/3 c. vegetable oil; 1 tbsp. finely chopped jalapeno pepper

9 ingredients

6 steps

Ingredients

2 8 1/2 oz. pkg corn bread muffin mix
1 medium onion
2 c. shredded cheddar cheese
1 14 3/4 oz. can cream style corn
1 1/2 c. sour cream
4 eggs, beaten
1 4 oz. can chopped green chilies
1/3 c. vegetable oil
1 tbsp. finely chopped jalapeno pepper

Directions

1

In a bowl, combine corn bread mix and onion.
2

Combine the remaining ingredients.
3

Add to the cornbread mixture just until moistened.
4

Pour into a greased 9 x 13 baking pan.
5

Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan.
6

Serve warm. Refrigerate leftovers.