Simple ingredients liven up packaged corn muffin mix to produce this super moist and flavorful Mexican Style Cornbread having a cake-like texture.
As I’m an enormous fan of cornbread produced from scratch (like my attempted and true Rustic Sweet Cornbread ), the packaged mixes is going to do inside a pinch. Particularly when you’ve had a big menu planned or whenever you simply don’t seem like making the additional effort. Had the experience?
You are able to effortlessly punch in the flavor and texture of the packaged mix with a few simple inclusions in create this super tasty Mexican version.
The tastes allow it to be perfect to visit alongside virtually any Mexican entree or serve it with a few hearty soup and refer to it as dinner. But, so far as I’m concerned, the easiest method to serve it's having a great big scoop of chili put outrageous. Then add shredded cheese along with a little sour cream and that i’m a contented mama.
Like most of the jazzed up Mexican style cornbread recipes available, my recipe features a can of creamed corn. For more texture and corn-i-liness, I’ve also added some frozen corn. Sour cream adds amazing moisture along with a flavor punch originates from diced eco-friendly chiles and pepper Jack cheese.
Inside a large bowl, combine 3 eggs, 3 tablespoons vegetable oil, 1 can of creamed corn, 1 small can of mild diced eco-friendly chiles, 1/2 cup of sour cream, 1 cup shredded pepper Jack cheese, and 1/2 cup of frozen corn.
A couple of component notes I usually use light sour cream within my recipes but regular works all right and you may substitute plain Greek yogurt should you’d like. I love the additional punch in the pepper Jack but regular Monterey Jack is definitely an option. The frozen corn adds a pleasant textural element towards the cornbread and there's you don't need to thaw it just throw it in right out the freezer.
In the end another ingredients happen to be combined well add two packages of Jiffy Corn Muffin Mix, lightly mixing the mix having a wooden spoon. Steer clear of the temptation to in excess of mix the batter stir just before the dry mix is moistened. The batter can be a little lumpy which’s precisely how we would like it to find the best finish result.
Transfer the batter to some 13″ x 9″ baking dish that you simply’ve coated with non-stick cooking spray and pop it inside a pre-heated 375 oven. Bake for 30 to 35 minutes or until a toothpick placed within the center arrives clean.
It might be so incredibly corny that i can say you could get this to tasty cornbread quickly. Thankfully, I've greater literary ideals than that. Ha!
Jiffy Mexican Style Cornbread
