Description
An easy recipe for cheesy Mexican cornbread using cornbread mix! Made with tomatoes, chilis, plenty of cheese, and corn, it’s moist, delicious, and just spicy enough to add a kick!
Ingredients
Units
Scale
- 2 boxes Jiffy cornbread mix
- 2 eggs
- 1/2 cup butter, melted
- 2/3 cup milk
- 10 ounce can Rotel (do not drain)
- 1 cup corn (canned and drained or frozen and thawed)
- 1 1/2 cup shredded Mexican cheese
Instructions
- Preheat oven to 350 degrees.
- Spray an 8 by 8 inch pan with nonstick spray.
- In a large bowl combine all ingredients and stir well to blend.
- Pour into prepared pan.
- Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: bread
- Method: baking
- Cuisine: mexican
Nutrition
- Serving Size: 1/16th
- Calories: 128
- Sugar: 1.2 g
- Sodium: 178.7 mg
- Fat: 10.1 g
- Carbohydrates: 5.3 g
- Protein: 4.4 g
- Cholesterol: 48.2 mg