Mexican Corn Bread Recipe
I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious corn bread and it was a big hit.
-Sandy Gaulitz, Spring, Texas
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 18
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 eggs, lightly beaten
- 1/3 cup canola oil
- 1 medium onion chopped
- 2 cups (8 ounces) shredded cheddar cheese
- 1 can (4 ounces) chopped green chilies
- 1 can (14-3/4 ounces) cream-style corn
- 1-1/2 cups (12 ounces) sour cream
- 1 tablespoon finely chopped jalapeno pepper
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- Carbohydrate 0.000570777777777778 g
- Cholesterol 0 mg
- Fat 4.1481542627659 g
- Fiber 0.000103888891802894 g
- Protein 6.72222222222222E-05 g
- Saturated Fat 0.305513678036042 g
- Serving Size 1 1 -24 serving (4g)
- Sodium 0.000244444444444444 mg
- Sugar 0.000466888885974884 g
- Trans Fat 0.0504846741167511 g
- Calories 37 calories
Directions In a large bowl, combine corn bread mix and onion. Combine the remaining ingredients; add to the corn bread mixture just until moistened. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350degrees for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted near the center comes out clean. Serve warm. Refrigerate leftovers. Yield: 18-24 servings. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Mexican Corn Bread in Taste of Home October/November 2002, p35
