Tuesday, March 2, 2010

Mexican Cheese Cornbread

For the Cornbread:

1 pkg. {8-1/2} corn bread mix
1 t. dried minced onion
1/2 t. ground cumin
2 eggs
1/3 c. 2% milk
2 T. butter melted and divided
3/4 c. shredded Mexican cheese blend divided

In a small bowl, combine the muffin mix, onion and cumin. In another bowl whisk the eggs, milk and 1 T. butter; stir into dry ingredients just until moistened. Fold in 1/2 c. cheese.
Transfer to a greased 8 inch square baking pan. Bake at 400* for 15 mins. Brush with remaining butter and sprinkle with the rest of the cheese and bake for 2 to 4 mins longer or until cheese is melted and toothpick inserted in middle comes out clean. Serve warm. 9 servings.
* I didn't have Mexican cheese blend so I used monty-jack in it's place.
This would go well with Michelle's post: the Neely's Famous Beef and Pork Chili :)
*recipe from Taste of Home


  1. This looks fantastic!! And so moist and delicious! Great job!


  2. Looks So Good, I will have to try this!! You have some great recipes here! I love to cook too, I've been trying to post more of what I eat & less of what we do lately ;)

  3. thanks for stopping by my blog! yours looks delish too!

  4. This cornbread looks amazing ~ actually everything on here looks great! You have made me a very hungry girl at 7:00 in the morning!

  5. moist and tasty-one thing though is I would no doubt slather it with butter!

  6. Yum, this looks delicious! I love interesting corn breads and really like that you've added cumin to the mix. It would be good with that chili you've got further down. :)

    Thanks so much for you kind words and for the follow. I'm following you too! :)

  7. Great looking cornbread - love the Mexican flavors.