Mexican Street Cornbread

Mexican Street Cornbread

Mexican Street Cornbread

Directions

  1. Stir water and muffin mix together in mixing bowl until blended; fold in corn until distributed. DO NOT OVERMIX.
  2. Deposit into greased or paper-lined full sheet pan; bake as directed below and allow to cool.
  3. Bake at 425°F for 20-22 minutes. (375°F for 17-19 minutes if using a convection oven)
  4. Combine sour cream, mayonnaise and garlic powder in small bowl; spread onto cooled cornbread.
  5. 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

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