Description
Enjoy the ultimate comfort food with Moist Mexican Cornbread with Creamed Corn, a flavorful twist on the classic. Packed with green chiles, melty cheese, and creamy corn, this cornbread is moist, tender, and perfect as a side dish or snack.
Ingredients
Main Ingredients:
- Eggs – 3 large
- Vegetable oil – 3 tbsp
- Cream-style corn – 14.75 oz can
- Frozen yellow corn – ½ cup
- Sour cream or plain Greek yogurt – ½ cup
- Monterey Jack or Pepper Jack cheese (shredded) – 1 cup
- Diced green chiles (drained) – 4 oz can
- Jiffy Corn Muffin Mix – 17 oz (two 8.5 oz packages)
Instructions
Prepare Your Baking Dish:
- Preheat your oven to 375°F (190°C).
- Grease a 13×9-inch baking dish with nonstick spray or butter.
2. Mix the Wet Ingredients:
- In a large mixing bowl, beat the eggs and vegetable oil until well combined.
- Add the creamed corn, frozen corn, sour cream (or Greek yogurt), shredded cheese, and green chiles. Stir until fully incorporated.
3. Add the Dry Ingredients:
- Gradually mix in the Jiffy Corn Muffin Mix until just combined. Do not overmix; it’s fine if the batter is slightly lumpy.
4. Bake to Perfection:
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool for 5-10 minutes before slicing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican