Breads

Moist Tex-Mex Cornbread

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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what you need

1/2

cup MIRACLE WHIP Dressing

eggs, lightly beaten

1/4

tsp. ground red pepper (cayenne)

can (8-3/4 oz.) whole kernel corn, well drained

pkg. (8-1/2 oz.) corn muffin mix

can (4 oz.) chopped green chiles, well drained

1/2

cup chopped onion

1/3

cup chopped red bell pepper

Make It

PREHEAT oven to 400°F. Mix dressing, eggs and ground red pepper in large bowl.

ADD remaining ingredients; stir just until moistened. Pour into greased 8-inch square baking dish.

BAKE 25 min. or until golden brown.

Kraft Kitchens Tips

Special Extra

For a spicier flavor, increase ground red pepper to 1/2 tsp.

Great Substitute

Prepare as directed, using MIRACLE WHIP Light Dressing.

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a cook

posted:2/19/2011

Very good! So moist and fluffy, nice flavor; not too spicy or sweet. Will definitely make this again!

mnybanker

posted:1/24/2011

One of the best cornbreads I've ever eaten...so moist! Had a nice kick to it without being too overpowering. Just perfect the way it was, no changes necessary.

a cook

posted:11/3/2010

Awesome! I'm not a fan of corn bread, but this recipe has won me over. My husband sat down with the rest of the pan and a fork the next day and finished it off. He loved it! I now keep some in the freezer to put out with dinner.

asia911

posted:10/15/2010

I would use less chiles. I doubled the cayenne and still barely tasted it. The recipe is okay, though.

a cook

posted:2/18/2010

This cornbread is a great accompaniment to the Southwestern White Chili. It is definitely moist and full of flavor. My husband returned to the pan for thirds!

dnotlad1

posted:11/19/2009

Absolutely the best. but then many of your recipes are very good.

shadow458

posted:5/17/2009

My husband ate this cornbread,he does not like cornbread.

GoodCookATX

posted:1/16/2009

This is maybe the BEST cornbread I have ever tasted and certainly the best I've made. And given all the veggies within, it's very nutritious. I have a seven year-old who gobbled it up!

kubiakrocks

posted:11/17/2008

This was a hit! It was soooo good and moist. I modified the recipe slightly and used the mexican style corn instead chopping up the red pepper and it worked just fine. I would say though that the 16 servings the recipe claims is way off--I got 9 decent size servings from an 8x8 pan. Everyone loved it though--even my Mother-in-Law ;)

AriDuFloth

posted:5/27/2008

I ended up not using the red bell pepper, but still surprisingly delicious. Great for when you need something with a little more kick than just regular corn bread.