Mexican Fiesta Chili Cornbread

Mexican Cornbread Recipe

  • Makes: 24 2-Inch Square Pieces
  • Active Time: 10-15 Minutes
  • Total Time: 55-60 Minutes
  • Tools Required: Medium Size Bowl, Spatula, 9x13 Pan (glass or standard)

Ingredients

    • Full box Beer Bread Mix
    • 12 oz. beer or soda water
    • 1 cup yellow corn meal (medium or coarse)
    • 1 7 oz. can whole green chilies - sliced thinly
    • 1 14 oz. can creamed corn
    • 1 cup cheddar cheese - shredded
    • 1 cup mozzarella cheese - shredded
    • 2 tablespoons garlic - chopped
    • 1 teaspoon cayenne pepper

Directions

    • Preheat oven to 375° F. Lightly grease a 9x13 pan with butter or cooking spray. Blend mix, corn meal and cayenne pepper together. Add beer and creamed corn to mix. Stir until moistened. Layer half of batter in pan. Separate whole chilies and slice into 1/4- inch strips, lay on batter. Sprinkle with half of cheeses. Spread remaining batter on top of chilies and cheese, then add chopped garlic with remaining cheese. Bake for 45 to 50 minutes or until golden brown. Cool on wire rack to 30 minutes before cutting into squares.

Recipe Summary

Use with

Beer Bread Mix

Fresh Ingredients

Cheddar Cheese, Mozzarella Cheese, Garlic

Staples

Beer, Corn Meal, Green Chilies, Creamed Corn, Cayenne Pepper

Tools

Medium Size Bowl, Spatula, 9x13 Pan (glass or standard)

Take action!

Our Classic Beer Bread takes a vacation a little "south of the border" with this cheesy, fiery dish. Packed with creamy yellow corn, whole green chilies, and a hint of cayenne pepper, each bite is a fiesta for your taste buds. Topped with a crunchy, cheesy crust, you couldn?t ask for a more perfect way to spice up a party. This last Cinco de Mayo I served this dish to family and friends alongside heaping mango and papaya margaritas, a surefire way to keep the music pumping, people dancing and laughter ringing in your ears for weeks to come. Enjoy!