Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 2 packages (8-1/2 ounces each) cornbread/muffin mix; 1 medium onion, chopped; 2 cups shredded cheddar cheese; 1 can (14-3/4 ounces) cream-style corn; 1-1/2 cups sour cream; 4 large; s, lightly beaten; 1 can (4 ounces) chopped green chilies; 1/3 cup canola oil; 1 tablespoon finely chopped jalapeno pepper

10 ingredients

2 steps

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
1 medium onion, chopped
2 cups shredded cheddar cheese
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups sour cream
4 large
s, lightly beaten
1 can (4 ounces) chopped green chilies
1/3 cup canola oil
1 tablespoon finely chopped jalapeno pepper

Directions

1

In a large bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish.
2

Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.