Mexican Corn Bake

Mexican Corn Bake

(8 – 10 Servings)


  • 2 pkgs. “JIFFY” Corn Muffin Mix
  • 1 lb. hamburger
  • 1 cup onion, chopped
  • 1/2 cup jarred jalapeño peppers, chopped
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 eggs, beaten
  • 2/3 cup milk
  • 1 can (8-1/4 oz.) cream style corn
  • 8 oz. cheddar cheese, grated
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Corn Muffin Mix


Preheat oven to 400°F. Grease a 2-1/2 quart casserole dish.

Brown hamburger on medium high; drain. Sauté onions in meat. Add peppers and spices. In separate bowl, combine muffin mix, eggs, milk and corn. Blend well. Pour half of batter into dish. Spread meat mixture over batter. Sprinkle with cheese. Spread remaining batter over cheese. Bake 40 – 45 minutes or until lightly browned. Cool 5 – 10 minutes before cutting.

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