Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 2 (8 1/2 ounce) packages corn muffin mix; 1 medium onion, chopped; 2 cups shredded cheddar cheese; 1 (14 1/2 ounce) can cream-style corn; 1 12 cups sour cream; 4 eggs, beaten; 1 (4 ounce) canchopped green chilies; 13 cup vegetable oil; 1 tablespoon finely chopped jalapeno pepper

9 ingredients

7 steps

Ingredients

2 (8 1/2 ounce) packages corn muffin mix
1 medium onion, chopped
2 cups shredded cheddar cheese
1 (14 1/2 ounce) can cream-style corn
1 12 cups sour cream
4 eggs, beaten
1 (4 ounce) canchopped green chilies
13 cup vegetable oil
1 tablespoon finely chopped jalapeno pepper

Directions

1

Preheat oven to 350 degrees.
2

In a bowl, combine corn muffin mix and onion.
3

Combine the remaining ingredients; add to the corn bread mixture just until moistened.
4

Pour into a greased 13 X 9 inch baking dish.
5

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

Serve warm.
7

Refrigerate leftovers.