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.

Recipe

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5 from 2 votes

Herdez Mexican Cornbread

This Mexican Cornbread recipe is moist; and the pepper jack cheese, Herdez Tomatillo Verde Mexican Cooking Sauce, (or your favorite Salsa Verde), and the jalapeños add just the right amount of spiciness.

Course Side Dishes

Cuisine American

Keyword Cornbread, Jalapeno Cornbread, Mexican Cornbread

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 328kcal

Author Michele @ Flavor Mosaic

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

If you do not have creamed corn, add a can of corn into the food processor and process for about a minute. Then it will become thick like creamed corn and you can use that in the recipe.

Nutrition

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.

Comments

Lillian @ My Recipe Journey says

July 31, 2013 at 7:52 pm

Great pic! And I love your tip about the creamed corn! =D

Julie says

July 31, 2013 at 10:37 pm

That looks so yummy!

Monu Teena says

December 3, 2013 at 11:37 pm

Really loving it 🙂

Marian says

January 1, 2021 at 5:09 pm

Delicious! I was skeptical this would come out properly with so much liquid, but it came out moist on the inside with a lovely brown crust on the top. I didn’t have jalapenos or peppers, so did without and had to sub the Herdez cooking sauce for Herdez Tomatilla salsa. This is a delightful, gluten free cornbread that would go wonderfully with chili or soup… or in this case, we enjoyed with black eyed peas and collard greens!