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Moist Tex-Mex Cornbread

Moist Tex-Mex Cornbread recipe
photo by:kraft
Creamy dressing, corn kernels, bell pepper, onion and green chilies transform a corn muffin mix into moist, southwest-style cornbread.
time
prep:
10 min
total:
35 min
servings
total:
16 servings
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posted:
4/6/2008
Another winner!!! Husband loved the spicy-sweet blend of Jiffy corn bread mix and pepperoncini. Oh, BTW, I substituted them for the chopped chili peppers.
posted:
3/26/2008
Moist and tasty. It was a hit with my husband. Next time I'll add more cayenne for a spicier version as suggested in the notes.
posted:
3/11/2008
I have made this several times and always have to double or triple the recipe. The whole gang loves it!!!
posted:
2/27/2008
Very tasty and moist. I did have to bake a few minutes longer than the recipe called for. I also added about 1/4 cut Jack cheese. Definitely will make again.
posted:
2/26/2008
Great
posted:
2/12/2008
Excellent bread with chili and also with soup.
posted:
2/6/2008
Moist and just the right amount of zing!
posted:
2/2/2008
Was easy and quick. You can spice it up by adding more cayene pepper. Used it for a mexican night with Pampered Chef Stoneware for baking it.
posted:
1/12/2008
Easy to make, moist, delicious. Served it with veggie/beef soup and it was dynamite
posted:
9/5/2007
I loved this most alternative to plain cornbread. My husband loved it too.
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