Cheesy Mexican Cornbread
I got this recipe from one of The State Fair of Texas cookbooks. It's old and I couldn't find the year, but I started collecting these cookbooks when I got married (30 years ago). This is very good cornbread and it goes good with a big pot of pinto beans. The person that submitted the recipe is Debbie Hamilton from Garland, Texas. Hats off to her!"This was great! I used corn muffin mix so I made a few changes to the recipe. I added 2/3 cup of milk, about half jar of medium salsa, and randomly added chunks of Colby jack cheese (just for the cheese lover in me!) It was delicious!!!" - jena82388
Yield: 12 Ready in 40 minutes
456 people trying soon
Verified by stevemur
Cheesy Mexican Cornbread Preparation
Combine all ingredients, mixing well. Grease a #9 iron skillet or a 9 x 12 baking dish. Bake at 450 for about 20 minutes or until golden brown. Serve hot with butter.
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