Easy Mexican Cornbread Recipe - A savory and slightly spicy delight, featuring cornbread mixed with cheese, creamed corn, green chiles, eggs, milk, salsa, taco seasoning, and sausage. It's the perfect fusion of flavors and textures that's sure to satisfy your cravings. Serve it as a side dish or enjoy it as a main course with your favorite accompaniments.
Preheat oven to 400ºF. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
In a large skillet, cook pork sausage over medium-high heat until no longer pink. Drain excess grease. Add taco seasoning and salsa to the skillet and simmer for 5 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together jiffy mix, creamed corn, diced green chilies, eggs, and milk.
Add sausage mixture and shredded cheese to the bowl. Stir well.
Pour batter into the prepared baking dish.
Bake uncovered for 30 to 35 minutes, until a toothpick inserted into the center of the cornbread comes out clean. Garnish with cilantro or green onions.
Notes:
I use Jimmy Dean Hot Pork Sausage. Can substitute ground beef, chorizo, ground chicken, or ground turkey.
Variations/Additions:
onions
bell peppers
Rotel diced tomatoes and green chilies
jalapeño peppers
I bake the cornbread in a 9x13-inch pan. You can use a large cast iron skillet or a muffin pan.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
Can I freeze Mexican Cornbread? Yes! Bake the cornbread and cool to room temperature. Wrap the cornbread with plastic wrap and aluminum foil. Store in the freezer for up to 4 months.
Store leftovers in an airtight container in the fridge.