Easy Mexican Cornbread With Cheese and Chilies
This spicy and sweet cornbread is easy to make and is sure to be a hit!
Servings 9 squares
Ingredients
- 15 ounce cornbread mix I used Krusteaz Honey Cornbread
- 10 ounce can Rotel tomatoes and chilies drained
- 15.25 ounce can whole kernel corn drained
- 1/4 cup sour cream
- 1/4 cup (1 stick) melted unsalted butter
- 1 egg
- 1/2 teaspoon cayenne pepper
- 1 cup (about 4 ounces) shredded cheddar cheese I prefer freshly shredded, reserve 1/8 cup for topping if desired
Instructions
- Preheat your oven to 350?. Grease or line your 8x8” or 9x9” pan. Tip: I like to put a sheet of parchment paper in my pan and leave the sides a little long in order to pull the cornbread out and cut it once it has cooled.
- Combine all ingredients in a mixing bowl and stir until combined. Reserve about ? of your cheese if you’d like to sprinkle some over the top of your cornbread.
- Pour your batter into the pan and smooth it out with a knife or spatula.
- Bake your cornbread for about 45-50 minutes. It is ready when cooked thoroughly and a toothpick can be inserted and come out clean. Since we added a lot of moisture to this recipe, the time will be increased from what it says on your box mix.Tip: Oven temperatures and elevation can change your cook time from others’ recipes. It’s best to keep an eye on what you’re baking until you become comfortable with the recipe.
- Once the cornbread is fully cooked, remove it from the oven and top it with the remaining cheese. Wait for it to cool and then remove it from the pan and cut into nine squares (3x3).