Mexican Cornbread

This is Aunt Ruth's recipe for Mexican Cornbread.


16 oz box of cornbread mix
1 can of cream style corn (white or yellow)
¼ c. oil
1 lb. Longhorn cheese, grated (sharp)
2 cans green chilies, finely chopped


Add ½ milk requirements from cornbread box or add just enough milk to make batter of oatmeal consistency.

Pour batter into cast iron skillet or greased baking pan. Bake at 450 degrees for 50 to 60 minutes, until center and top is brown and sides of cornbread have pulled away from the dish.


Prep Time: 1 Hour


Aunt Ruth's Recipe Collection