Mexican Cornbread

7 ingredients
6 steps

Ingredients

  • 1 12 cups corn muffin mix
  • 12 cup milk
  • 2 eggs, slightly beaten
  • 1 (15 ounce) can whole corn, drained
  • 1 12 cups monterey jack cheese, grated
  • 14 cup pimiento, chopped
  • 3 tablespoons green chili salsa

Directions

  1. 1
    Combine muffin mix, milk and eggs in a large bowl until batter is lightly mixed.
  2. 2
    Add corn, cheese, chilies, pimentos and salsa.
  3. 3
    Blend gently.
  4. 4
    Spread into a lightly buttered 9-in square baking dish.
  5. 5
    Bake at 400 for 45 minutes or until a tester inserted in center comes out clean.
  6. 6
    Cool for 5 minutes before cutting into squares.

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