Mexican Cornbread




Cornbread Mix (Enough to fill a 9×9 pan)

1 Small can whole corn

2 Jalapenos

1 Tablespoon Mexican chili seasoning


Prepare the Mexican Cornbread Mix according to the packaged directions — BUT — leave out 20% of the required milk. The the corn and jalapeno will add moisture to the mix.

Drain and add the can of corn to the mix. Then deseed and dice the jalapenos and add them to the mix.

Coat the 9×9 pan with butter, then pour the mix into the pan.

Place the pan in your oven, which has been preheated according to the instructions on the box of cornbread mix.

When the cornbread is done, sprinkle the tablespoon (or less, if you prefer) on top of the cornbread. Let the cornbread cool for 20 minutes in the pan or on a cooling rack, then cut it into square pieces.

Serve with chili, soups or hearty stews.

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