Go Back
–+ servings
Two pieces of Mexican cornbread side-by-side.
Print Recipe
5 from 2 votes

Mexican Cornbread

This easy Mexican Cornbread is moist, cheesy, and full of corn, green chiles, jalapeños, and sour cream. Perfect with chili, soup, or salad.
Prep Time3 minutes
Cook Time40 minutes
Total Time43 minutes
Course: Side Dish
Cuisine: Mexican/Spanish
Keyword: Mexican Cornbread
Servings: 12
Calories: 88kcal
Author: Erica Walker

Ingredients

  • 2 (8 ounce) boxes Jiffy Corn Muffin Mix
  • 1 cup sour cream
  • 2 eggs
  • 1 (15 ounce) can Southwest Corn (drained)
  • 1 cup cheddar cheese
  • 1 (4 ounce) can diced chiles (optional)
  • 2 tablespoons diced jalapeno

Instructions

  • Preheat oven to 350 degrees
    Mix all ingredients together until well combined. It should be like a thick cake batter.
    Glass mixing bowl with Mexican cornbread batter and diced jalapeños.
  • Pour into a greased 9x13 baking dish and spread evenly with a spatula.
    Casserole baking dish with Mexican cornbread unbaked.
  • Bake for 40-50 minutes or until golden brown and baked through.the middle should not be sunken in at all. Poke a toothpick in and if it comes out clean its done.
    Casserole dish with baked Mexican cornbread.

Nutrition

Calories: 88kcal | Carbohydrates: 1g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 80mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 0.2mg