Moist, spicy cornbread that's so simple to make and tastes so good!

Bea

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
12
Yield:
1 - 9x9 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.

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  • Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.

  • Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

Nutrition Facts

128 calories; protein 5.2g 10% DV; carbohydrates 18.4g 6% DV; fat 4.2g 7% DV; cholesterol 24.7mg 8% DV; sodium 470.5mg 19% DV. Full Nutrition
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Reviews (120)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2004
I used a box of Jiffy Corn Muffin mix and follwed the directions on the box added the remaining ingredients and baked. Was very tasteful. My husband even liked it. Read More
(153)

Most helpful critical review

Rating: 3 stars
03/08/2011
This is not a bad recipe, it is just ordinary. I couldn't even taste the green chiles in it. I did have to figure out how to substitute for self-rising cornmeal, because my local grocery doesn't carry it, even though it is a major chain. For others who can't find it, the 8.5 oz. package works out to about 1-1/2 cups, to which you need to add 3-3/4 teaspoons of baking powder. I will be going back to the other recipe I have been using. Wish this would have worked out better, because I really like green chiles in my corn bread. Read More
(10)
156 Ratings
  • 5 star values: 88
  • 4 star values: 48
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
01/09/2004
I used a box of Jiffy Corn Muffin mix and follwed the directions on the box added the remaining ingredients and baked. Was very tasteful. My husband even liked it. Read More
(153)
Rating: 5 stars
04/14/2003
I was browsing around and came across this recipe so I decided to try it. I haven't had Mexican cornbread in ages. This was soooo good! I couldn't find just a pkg of monterey chesse so I got cheddar and monterey. Delicious! It's so easy it's scarey! I plan on taking some to work with me because if I don't I will end up eating the whole pan! 5 stars! Read More
(85)
Rating: 5 stars
12/22/2003
Very good! It was very easy to make. I only added half the can of green chilis and I think it could have used a dash of sugar but it was still delicious and very moist. I baked it in a small skillet and it took 30 min. to bake. Read More
(63)
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Rating: 4 stars
01/04/2011
For those who ended up with soggy, mushy cornbread, you may have added too much cream-style corn. The recipe calls for an 8 oz. can, which I've never seen in the stores. I've always bought a 14 oz. can. I used approximately half of a 14 oz. can. I also used a Jiffy corn muffin mix, which happens to weigh 8.5 oz. I believe that this is what the recipe submitter intended since the directions mentions cornmeal mix. I followed the directions on the back of the package (1/3 cup milk and 1 egg) and then added the corn, pepper-Jack cheese, and green chiles. 1/2 cup of milk would be too much. No added sugar needed if using the Jiffy mix since it is plenty sweet. Moist but still able to eat with hands. Read More
(53)
Rating: 4 stars
11/15/2005
Great cornbread! I've been making a similar mexican cornbread for over 20 yrs, after seeing a recipe on your site, i realized my cornbread was LOADED w/fat & calories. We didn't miss the melted butter & sour cream that was in my old recipe.I will definately replace mine w/this one. i added cumin though. Read More
(30)
Rating: 4 stars
12/22/2003
Very good and easy. Next time I will add a teaspoon of sugar. Read More
(23)
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Rating: 5 stars
04/14/2003
Very yummy not too spicy. Everyone loved it even the people who won't eat "hot" foods. Read More
(20)
Rating: 4 stars
12/22/2003
This was very good and easy. I agree that a little sugar would improve it. Next time I will add some diced jalapeno pepper to spice it up a bit more. I will definitely use this recipe again!! Read More
(17)
Rating: 5 stars
07/06/2003
This recipe is excellent!!! It is a very moist but still great. I used peppperjack cheese and the Jiffy cornbread mix. I make this for my husband quite often. Thanks for the recipe! Read More
(16)
Rating: 3 stars
03/08/2011
This is not a bad recipe, it is just ordinary. I couldn't even taste the green chiles in it. I did have to figure out how to substitute for self-rising cornmeal, because my local grocery doesn't carry it, even though it is a major chain. For others who can't find it, the 8.5 oz. package works out to about 1-1/2 cups, to which you need to add 3-3/4 teaspoons of baking powder. I will be going back to the other recipe I have been using. Wish this would have worked out better, because I really like green chiles in my corn bread. Read More
(10)
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