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Mexican Cornbread aka Cowboy Cobbler

Mexican Cornbread aka Cowboy Cobbler

Prep
5 min
Total
40-45 min
Ingredients
8
Steps
7
Bread Mexican Quick and Easy Vegetarian

Start with a boxed corn bread mix, add eggs, sour cream, cream style corn, cheddar cheese and green chilies. It takes cornbread to a new level.

Ingredients

  • 2 eggs
  • 2 T. vegetable oil
  • 1/2 c. sour cream
  • 14.75 oz. can cream style corn
  • 4 oz. can green chiles
  • 1 c. freshly shredded sharp cheddar cheese or a Mexican blend, divided*
  • 2 - 8.5 oz. boxes Jiffy Corn Muffin Mix
  • 1 medium sliced jalapeno, for topping, optional

Steps

  1. Preheat the oven to 400 F. Lightly coat a non-stick 8x8" pan/baking dish with cooking spray.
  2. In a large bowl, whisk the eggs and oil together; add in the sour cream, corn, chiles, and most of the cheese (save some of the cheese for the top, if desired. Mix until combined.
  3. Add in both boxes of Jiffy Corn Muffin Mix; stir until the mix is just wet. DO NOT over mix. The batter should look slightly clumpy.
  4. Pour the batter into the prepared pan; place the sliced jalapenos on top of the batter. Bake for about 40 to 45 minutes. Test doneness by inserting a wooden toothpick into the center. If it comes out clean, or with just a few crumbs, it’s done. If it comes out a bit wet, put it back in the oven for a few minutes, or until a toothpick comes out clean.
  5. Serve with butter spread on top.
  6. 16 servings.
  7. * Freshly shredded cheese melts better than the kind that comes already shredded, so it's recommended to shred it fresh from a block of Cheddar, if possible.
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