Sweet and Spicy Mexican Cornbread
Food.com
Food.com
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Ingredients

  • 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
  • 1 cup bisquick low-fat baking mix
  • 14 3/4 ounces cream-style corn
  • 14 3/4 ounces whole kernel corn (do not drain )
  • 14 1/2 ounces hunts diced tomatoes with green chilies
  • 2 cups shredded cheddar cheese
  • 4 large eggs, beaten
  • 1 cup heavy cream or 1 cup half-and-half
  • 1/2 cup sour cream
  • 1 large diced sweet onion
  • 1/2 cup diced green pepper
  • 1/2 teaspoon salt and pepper
  • 1 teaspoon cayenne pepper

Instructions

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