Comida Kraft
Recipe Box

Moist Tex-Mex Cornbread

Prep Time
10
min.
Total Time
35
min.
Servings

16 servings

Turn corn muffin mix into Moist Mexican Cornbread using bell pepper, green chilies and more. For a spicier mexican cornbread, add more ground red pepper.

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What You Need

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Make It

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  • 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.

Special Extra

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

Substitute

Prepare as directed, using MIRACLE WHIP Light Dressing.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 110
Total fat 4.5g
Saturated fat 1g
Cholesterol 30mg
Sodium 200mg
Carbohydrate 15g
Dietary fiber 1g
Sugars 2g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 8 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was a hit! 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 ;)
Date published: 2008-11-17
Rated 5 out of 5 by from Awesome! 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.
Date published: 2010-11-04
Rated 5 out of 5 by from This is maybe the BEST cornbread I have ever tasted and certainly the best I've made. 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!
Date published: 2009-01-17
Rated 4 out of 5 by from I ended up not using the red bell pepper, but still surprisingly delicious. 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.
Date published: 2008-05-27
Rated 5 out of 5 by from One of the best cornbreads I've ever eaten...so moist! 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.
Date published: 2011-01-25
Rated 4 out of 5 by from Very tasty and moist. 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.
Date published: 2008-02-27
Rated 4 out of 5 by from This cornbread is a great accompaniment to the Southwestern White Chili. 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!
Date published: 2010-02-19
Rated 5 out of 5 by from Another winner! 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.
Date published: 2008-04-06
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