Moist Tex-Mex Cornbread
35 Min(s)
10 Min(s) Prep
25 Min(s) Cook
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.
What You Need
Select All
16 servings
Original recipe yields 16 servings
2 eggs, lightly beaten
1/4 tsp. ground red pepper (cayenne)
1 can (8-3/4 oz.) whole kernel corn, well drained
1 pkg. (8-1/2 oz.) corn muffin mix
1 can (4 oz.) chopped green chiles, well drained
1/2 cup chopped onion
1/3 cup chopped red bell pepper
Let's Make It
1
Preheat oven to 400°F. Mix dressing, eggs and ground red pepper in large bowl.
2
Add remaining ingredients; stir just until moistened. Pour into greased 8-inch square baking dish.
3
Bake 25 min. or until golden brown.
Kitchen Tips
Tip 1
Special Extra
For a spicier flavor, increase ground red pepper to 1/2 tsp.
Tip 2
Substitute
Prepare as directed, using MIRACLE WHIP Light Dressing.
Nutrition
Calories
110
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 200mg
9%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
4%
Sugars 2g
4%
Protein 2g
4%
Vitamin A
4%
Vitamin C
6%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 16 servings.
* 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.
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