Top-ranked recipe named "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
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.
Momiitz 1 year agoI've made this recipe a couple of times. It's a great easy cornbread recipe. I substituted cheddar because I did not have the longhorn cheese. It came out great. It's awesome with chili.
mlndm1 1 year ago
Gett200 1 year agoJust like gram used to make. Thanks great recipe and easy to do.
vlcasey 2 years agoThis was so moist and sweet. I added a little chili powder sprinkled on top just for color and it gave it a little kick also. Thanks for this recipe.
hanan@home 2 years agoLooks and smells as good as it tastes. Great right out of the skillet with ham and pinto beans and delicious the next morning with butter and honey!
ellimac71 2 years agolots of flavor, not spicey. very good.
Kjcogan 2 years agoOne of my favorites for sure. Easy to make and the family loves it!!
kcbhd 3 years agoreally good! best I've ever had.
Marti57575 3 years agoTasty dish. I only had one box of mix, so I had to adjust the recipe down. Made a 9' square pan. Good, not as dry as others I have tried.
Marti57575 3 years agoTasty dish. I only had one box of mix, so I had to adjust the recipe down. Made a 9" square pan. Good, not as dry as others I have tried.