Mexican Street Cornbread
Mexican Street Cornbread
Directions
- Stir water and muffin mix together in mixing bowl until blended; fold in corn until distributed. DO NOT OVERMIX.
- Deposit into greased or paper-lined full sheet pan; bake as directed below and allow to cool.
- Bake at 425°F for 20-22 minutes. (375°F for 17-19 minutes if using a convection oven)
- Combine sour cream, mayonnaise and garlic powder in small bowl; spread onto cooled cornbread.
- Sprinkle on Cotija cheese, chili powder and cilantro then cut into 2x3-inch pieces for serving.
Ingredients
- 5 1/4 cups water, cool
- 1 box Pillsbury™ Corn Muffin Mix
- 2 cups corn, sweet, canned, drained
- 1 1/4 cups Cream-style sweet corn, canned
- 1 cup sour cream
- 1 cup mayonnaise
- 1/2 tsp. garlic, powder
- 1/2 cup cheese, cotija
- 1 1/2 tsp. chili powder
- 2 tbsp. cilantro, fresh, finely chopped