Comida Kraft
Recipe Box

Southwest Cornbread

Prep Time
10
min.
Total Time
40
min.
Servings

16 servings

Celebrate a cool day with this cornbread! This Southwest Cornbread has a cayenne pepper kick to accompany a pot of steamy chili.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400ºF.
  • Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
  • Pour into greased 13x9-inch pan.
  • Bake 25 to 30 min. or until golden brown.

Spicy Cornbread Muffins

Prepare batter as directed; spoon into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake at 400°F for 15 to 20 min. or until golden brown.

Servings

  • 16 servings

Healthy Living

  • Generally Nutritious

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Fat

Nutrition Bonus

Compliment your meal with this zesty cornbread.

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 150
Total fat 4g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 360mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 7g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 6 %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 great recipe to make. This was a great recipe to make. I can remember my great grand mother making it for me when I was younger and she always called it Indian Cornbread. I made it to accompany some chili and it was a hit! I did not have any corn in the house and was worried of the outcome of the cornbread! I also used jalepeno peppers instead of chili's. I turned out that nobody missed the corn at all. It was a good balance of spicy and sweet. I will make this every fall! I can't wait to make it for Thanksgiving and Christmas.
Date published: 2002-11-04
Rated 4 out of 5 by from I did make some major changes to the recipe and loved it the second time around. I did make some major changes to the recipe and loved it the second time around. I used two boxes of jiffy corn muffins 2/3 cups of milk, and 2 eggs. Instead of green chilies I cut up some jalepeno peppers and added a can of cream corn and shredded some colby cheese into it. Once it was done baking I but some butter on top of it. The corn bread was supper moist from the can of cream corn and everyone loved it.
Date published: 2008-12-10
Rated 5 out of 5 by from WOW_WEEZEEY! WOW_WEEZEEY! This has redeem my cornbread skills. The moistest ever cornbread I've ever tasted not even at a restaurant. I added bacon bits and usse the Mexicorn instead of using corn and pepper seperate. I also added a pinch of salt and sprinkled cinnamon on the top. Kids loved it. I paired this on a rainy day with the Black Bean Soup on this site. Wow! I will make this over and over again.
Date published: 2008-09-12
Rated 5 out of 5 by from I LOVE this recipe, and have made it a multitude of times. I LOVE this recipe, and have made it a multitude of times. The only thing I do differently than the recipe suggests is that I bake my cornbread in a preheated 10" cast iron skillet, and I serve it with butter / and / or / honey. I make this for a variety of dishes and have NEVER had "Soggy" leftovers the next day.
Date published: 2005-06-05
Rated 4 out of 5 by from This is a very good recipe as is, or with added chopped jalapeno peppers and some grated Kraft sharp... This is a very good recipe as is, or with added chopped jalapeno peppers and some grated Kraft sharp cheddar cheese. I recommend this recipe with anything with beans, including chili. We've enjoyed it with the black bean & rice soup and like that we have lots of left over cornbread for the week.
Date published: 2005-02-10
Rated 4 out of 5 by from this recipe is very easy to make and very inexpensive! this recipe is very easy to make and very inexpensive! i did change it a little, instead of green chiles i used jalapenos and added a little of the jalapeno juice. i also decided not to use corn and it still came out very tasty. i've already passed the recipe on to others and i will make it again.
Date published: 2003-10-30
Rated 4 out of 5 by from My kids didn't really love this but my husband and I did. My kids didn't really love this but my husband and I did. I'll be making it again with chili for dinner. The only thing I did different was instead of chopped red peppers and a can of corn I did a can of mexicorn. It was a suggestion from another review and I think it really made this special.
Date published: 2010-12-20
Rated 5 out of 5 by from My daughter and I have made this recipe over and over again. My daughter and I have made this recipe over and over again. It is so delicious! It comes out the same every time -- moist, spicy tasting, and a good addition to chili, stew, or whatever we may be having as the main meal. It has definitely found its place in the family recipe box.
Date published: 2007-01-03
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