Moist Mexican Cornbread

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I like this cornbread because of its great taste. Moist and so easy to mix up. Also is good hot, warm and cold. I like to add diced red jalapeno or some chipotle seasoning for color. This recipe always turns out good.

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Ingredients [?]

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  • add   4 jalapeno peppers
  • add   4 eggs
  • add   1 (15 ounce) can creamed corn
  • add   1 small onion
  • add   2 cups Mexican blend cheese
  • add   1 (4 ounce) can green chilies
  • add   2 (8 1/2 ounce) boxes Jiffy cornbread mix
  • add   1/3 cup oil
  • add   1 1/2 cups sour cream


  1. Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
  2. Now add the cornbread mixes and stir just until moistened.
  3. Pour into a greased 9x13 baking dish.
  4. Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
  5. Serve warm and refrigerate leftovers.