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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (103g) Recipe makes 20 servings |
||
| Calories 254 | ||
| Calories from Fat 137 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.3g | 23% | |
| Saturated Fat 6.3g | 31% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 64mg | 21% | |
| Sodium 506mg | 21% | |
| Potassium 138mg | 3% | |
| Total Carbohydrate 23.4g | 7% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 2.0g | ||
| Protein 6.9g | 13% | |
Ingredients
- 2 (8 1/2 ounce) boxes Jiffy cornbread mix
- 1 small onion, diced finely
- 2 cups Mexican blend cheese
- 1 (15 ounce) can creamed corn
- 1 1/2 cups sour cream
- 4 eggs, beaten
- 1 (4 ounce) can green chilies, diced
- 1/3 cup oil
- 4 jalapeno peppers, seeded and diced
Directions
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.
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- Course > Breads > Quick Breads
- Main Ingredient > Pasta, Rice & Grains
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: Roy B
On Oct 29, 2007
WOW.....I made this for a lunch party, and "poof" it was gone... And I had 4 recipies ta write... Thanx for a lucious recipie!!!
From: Take a Letter Maria
On Oct 16, 2006
This cornbread was outstanding, very moist and flavorful. It was easy to prepare and looked beautiful. I made the recipe as directed but added about three cloves of garlic (chopped) and a little chili powder. I did not have fresh jalapenos so I just used some jarred ones and it still turned out great. Thanks for the great recipe.
From: Divaconviva
On Sep 28, 2006
DEElicious! Love the texture. Great flavor and easy to make. This cornbread holds together nicely and tastes wonderful whether served hot, warm, room temperature, or cold! Personally, I wouldn't remove the jalapeno pepper seeds because I enjoy some heat. Thanks for a most excellent recipe!
From: shimmerysummersun
On May 17, 2008
I made this for a lunch my godmother was having and she raved and raved about how delicious and flavorful this cornbread was. She said it had a slight quiche texture and that she thought she could almost make a meal just out of this cornbread! Thanks for posting this wonderful recipe!
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