Description
This Mexican Cornbread recipe is a savory, cheesy delight that combines spicy seasoned pork sausage, creamy corn, and a blend of cheddar and Monterey Jack cheeses baked into a moist and flavorful cornbread. Perfect for a family dinner or a festive gathering, it offers a comforting southwestern twist on classic cornbread.
Ingredients
Scale
Sausage Mixture
- 1½ lb ground pork sausage
- 1 (1-oz) package taco seasoning
- â…” cup salsa
Cornbread Batter
- 3 (8.5-oz) boxes Jiffy cornbread mix
- 1 (14.75-oz) can creamed corn
- 1 (4-oz) can diced green chiles (undrained)
- 6 large eggs
- ¾ cup milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400ºF. Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and set it aside for later use.
- Cook Sausage Mixture: In a large skillet over medium-high heat, cook the ground pork sausage until it is no longer pink, breaking it apart as it cooks. Drain any excess grease. Stir in the taco seasoning and salsa, then let the mixture simmer gently for 5 minutes to blend the flavors. Remove from heat and set aside.
- Mix Cornbread Batter: In a large mixing bowl, whisk together the Jiffy cornbread mix, creamed corn, diced green chiles (with their juice), eggs, and milk until well combined to form the batter.
- Combine Sausage and Cheese: Add the cooked sausage mixture along with the shredded cheddar and Monterey Jack cheeses to the cornbread batter. Stir thoroughly until all ingredients are evenly incorporated.
- Pour Batter into Pan: Transfer the batter into the prepared baking dish, spreading it out evenly to ensure uniform cooking.
- Bake: Bake the cornbread uncovered in the preheated oven for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. This ensures the bread is cooked through without being dry.
- Garnish and Serve: Once baked, optionally garnish with chopped cilantro or sliced green onions for added fresh flavor and color. Serve warm.
Notes
- You can substitute ground turkey or chicken for pork sausage for a leaner option.
- To add more heat, consider using diced jalapeños instead of green chiles or add a pinch of cayenne pepper to the batter.
- This cornbread can be made ahead and reheated; store in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute the milk with almond or soy milk and use dairy-free cheese alternatives.
- Allow the cornbread to cool slightly before slicing to help it set and cut cleanly.
