Ingredients
-
2
-
1
-
2
-
1
-
1 1/2
-
4
-
1
-
1/3
-
4
-
-
-
-
-
-
Directions
Moist Mexican Cornbread,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.,I’ve made this too many times to count. Followed the recipe exactly as it is written. This turns out perfect every time and my family LOVES it. You can’t go wrong with this one,I followed the recipe almost to the letter. Only changes – cut back on the amount of sour cream. I actually used onion dip made with sour cream. Left out the green chilies because I didn’t have them. On one occasion I fried bacon and added it crumbled and the bacon drippings as part of the oil measurement. I baked it in two large cast iron skillets because I like cornbread thin and crispy. This is a must for chili, taco soup or tomato soup.
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Steps
|
1
Done
|
Put All Ingredients Except the Cornbread Mixes Into a Large Bowl and Mix Well With a Spoon. |
|
2
Done
|
Now Add the Cornbread Mixes and Stir Just Until Moistened. |
|
3
Done
|
Pour Into a Greased 9x13 Baking Dish. |
|
4
Done
|
Bake at 350 Degrees For 50-55 Minutes or Until Lightly Browned and the Edges Pull Away from the Sides of the Pan. |
|
5
Done
|
Serve Warm and Refrigerate Leftovers. |
