Mexican Cornbread

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IMG_8931I was asked to bring Mexican Cornbread to a party. The below recipe is the one I made.

This recipe is easy. It is moist. And the kiddos even liked it because the chile taste is not overpowering.

Ingredients

  • 1-8.5 oz. package Jiffy Corn Muffin Mix
  • 1 egg
  • 1/3 cup sour cream (You can also use buttermilk or regular milk.)
  •  1-4 oz. can diced green chile peppers
  •  1/2 cup sharp cheese, shredded
  • Splash of milk – use this if batter is too stiff. I like the batter to pour like a cake batter.

Directions

  1. Heat oven to 400°F.
  2. Grease an 8”x8” pan. (You could opt to make 6-8 muffins instead.)
  3. Whisk together muffin mix, egg, sour cream, and green chiles. Fold in cheese. Batter will be slightly lumpy.
  4. Pour into pan.
  5. Bake for 15-20 minutes or until golden brown.

NOTES

  1. To double the recipe, double the above ingredients and put into a 9”x12” greased pan. Mine took 25 minutes to cook.
  2.  I tweaked this recipe by Paula Deen.

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