Friday, October 12, 2012

Mexican Corn Bread

I have not made this recipe in YEARS and it is the only way the hubby will eat corn bread. I found the original recipe at, I only know this because I printed the recipe out and it is on the print out, no way I would have remembered otherwise - printed it in Dec '06. I tried to go back and find the recipe so I could post a link to the original but could not find it. I cut their recipe by half and subbed whole kernel corn for creamed corn. I did not pick a good day for this meal since the temps here in south Texas have climbed back up into the 80's after a little cool spell over the weekend, but I was really craving some of this corn bread! It paired up nicely with this simple Chili. Actually once the cooler weather hit over the weekend I was craving both the corn bread AND the chili!
Such a yummy combo!! Now I have had a little trouble adjusting to the oven in the RV. The one in the Brave I could use just like the one in my old house. If a recipe said 350 degrees for 30 minutes, that's what I did. I had heard other RVers talk about having to make adjustments for their ovens and thought it strange - not any more. I have not perfected it yet but will start including instructions for RV ovens on anything I bake as well as the regular instructions if I have them or know what they are.

1 8.5 oz pkg corn bread mix
1/2 med red onion, chopped
1 cup shredded cheddar cheese
1 8.5 oz whole kernel corn, undrained
3/4 cup sour cream
1/2 cup liquid eggs or 2 whole eggs, beaten
3 Tbsp chopped green chilies, about 1/2 of a 4 oz can
3 Tbsp canola oil
1 lg jalapeno, finely chopped

Preheat oven to 350 degrees. RV ovens 325 degrees.
In a large mixing bowl combine corn bread mix and onion, set aside.
In medium mixing bowl combine the remaining ingredients; add to corn bread mixture, stirring just until moistened.
Pour into a greased baking pan - I used a 7" x 11".
Bake for 45 - 50 minutes or until lightly browned and the edges pull away from sides of pan. RV ovens 40 - 45 minutes.
Serve and enjoy!
Oh and the leftovers are great with breakfast! Just wrap in a paper towel and pop in the microwave for 30 seconds.

Shared with:
 Ms. enPlace


  1. My Arizona family always puts green chiles in their cornbread. It gives such a nice kick!

  2. I agree, perfect with chili or anytime!

  3. I like the looks of this cornbread with cheese and green chilies. Thank you for linking, Terry!


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