DeBora4BobbyL
05-13-2006, 06:11 PM
I love to eat Mexican cornbread with pinto beans.
Easy Mexican Cornbread
Ingredients:
3 boxes Jiffy Cornbread Mix, or 3 bags Martha White
1 13 1/2 ounce can creamed corn
3 eggs
1/4 cup milk
1 1/2 cups taco flavored shredded cheese (or Mexican Blend)
Optional: 1 minced jalapeno and 2 tsp.. chili powder
Mix all the ingredients together with a wooden spoon until just moistened. Spread in a 9x13 pan that has been coated with cooking spray. Bake at 350 degrees for about 20 minutes or until golden brown. Test by inserting a toothpick or tapping on the top to see if it's firm. Do not overcook or it will dry out. I prefer using a metal baking pan-if you use a glass pan it may take 10-15 minutes longer. Watch it carefully.
Easy Mexican Cornbread
Ingredients:
3 boxes Jiffy Cornbread Mix, or 3 bags Martha White
1 13 1/2 ounce can creamed corn
3 eggs
1/4 cup milk
1 1/2 cups taco flavored shredded cheese (or Mexican Blend)
Optional: 1 minced jalapeno and 2 tsp.. chili powder
Mix all the ingredients together with a wooden spoon until just moistened. Spread in a 9x13 pan that has been coated with cooking spray. Bake at 350 degrees for about 20 minutes or until golden brown. Test by inserting a toothpick or tapping on the top to see if it's firm. Do not overcook or it will dry out. I prefer using a metal baking pan-if you use a glass pan it may take 10-15 minutes longer. Watch it carefully.