After making the Creamy Tomatillo Verde Avocado Salsa in my first post, now I have to use the rest of the Herdez Tomatillo Verde Mexican Cooking Sauce because it tastes so good, it would be a shame to waste. So I decided to make the Herdez Mexican Cornbread by Paula on Allrecipes.com. It has become a family favorite of ours. It goes great with chicken tortilla soup or chili. It will probably become my go-to cornbread recipe from now on. It is moist and the pepperjack cheese, Herdez sauce and the jalapeños add just the right amount of spiciness.
Herdez Mexican Cornbread
- 3 1/4 cups cornmeal
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons white sugar
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup shredded pepperjack cheese
- 1/2 cup minced onion
- 1/2 cup minced red bell pepper
- 2 cups milk
- 1/2 cup canola oil
- 1 14.75 ounce can sweet cream-style corn
- 1 4 ounce can canned diced jalapeños
- 1/2 cup HERDEZ® Tomatilla Verde Mexican Cooking Sauce
- Non-stick cooking spray
- Preheat oven to 375 degrees.
- Mix together the cornmeal, baking powder, salt, and sugar in a large bowl. Stir in the Cheddar cheese, pepper Jack cheese, onion, and red bell pepper.
- Add the milk, oil, corn, jalapeño peppers, and Mexican cooking sauce. Stir well.
- Spray a 9x13 baking dish with non-stick cooking spray. Immediately pour the batter baking dish.
- Bake for about 50 minutes or until a knife inserted in the middle comes out clean. Let cool at least 15 minutes before serving.
Look for the Herdez Mexican Cooking sauces in the Mexican aisle of your grocery store. Ask your store manager if they do not yet carry it. National distribution started in July 2013.
I have now tried all four varieties and they are all wonderful!
For more recipes using the Herdez Mexican cooking sauces go to AllRecipes.com. For more information regarding Herdez, check out their web site.