Tex-Mex Cornbread
Tex-Mex Cornbread, AKA Mexican Cornbread, is a zesty twist on classic cornbread! Made with cornbread mix, Ro-Tel, taco seasoning, green chiles, and melty cheese, this easy side dish is perfect with chili, tortilla soup, BBQ, or your favorite ribs. A crowd-pleasing recipe from simple pantry ingredients.
Servings: 12
Equipment
- 2 medium Mixing Bowls
- 9x13-inch Baking Dish
Ingredients
- 2 8.5-oz boxes Jiffy® Cornbread Mix
- 1-oz packet Taco Seasoning
- 2 Eggs
- ⅔ cup Milk
- 14.75-oz can Creamed Corn
- 10-oz can Ro-Tel®
- 4-oz can Diced Green Chiles
- ⅓ cup Diced Bell Pepper (red or orange)
- ⅓ cup Diced Yellow Onion
- 8 ounces Shredded Mexican Blend Cheese, (a generous 2 cups) divided
- 1-2 Jalapeños, sliced
Instructions
- Heat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- To a medium bowl, add the 2 boxes of cornbread mix and taco seasoning packet. Set aside.
- To a second bowl, add the eggs and milk and whisk together.
- Gently stir the milk & egg mixture into the cornbread mix (Mix just until barely combined as there will be more mixing).
- Add the creamed corn, Ro-Tel, diced green chiles, bell pepper, onion, and half of the shredded cheese. Stir until just combined (again, don’t over mix!).
- Pour the batter into the prepared baking dish.
- Sprinkle the remaining cheese evenly over the top.
- Place the jalapeño slices on top, spreading them out.
- Bake for 35-45 minutes, or until done in the center.
- Let cool about 10 minutes in the pan before slicing and serving.
