Cornbread with red peppers on a napkin.

Tres Mexican Corn Bake

20/11/2016 | By Cowboy Kent Rollins

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I love cornbread. And there's really nothing better to cook in cast iron! But sometimes cornbread can get a little dry or maybe you're looking for something to spice up your cornbread. In this corn bake recipe we're sharing a moist cornbread that's packed with flavorful peppers and sausage to take plain ol' cornbread to the next level!


Learn how we make a traditional cornbread in a Dutch oven with wood coals...

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Servings 0
Author Cowboy Kent Rollins

Ingredients

  • 1 8.5-ounce box Jiffy Corn Mu n Mix

  • 1 15-ounce can whole kernel corn, drained

  • 1 4.75-ounce can or a heaping 1⁄2 cup creamed corn

  • 1/2 cup diced yellow onion

  • 3/4 cup diced red bell pepper

  • 1 1/2 cups chopped chorizo or spicy sausage, cooked

    (about 7 ounces)
  • 1 cup sour cream

  • 1 large egg

    beaten
  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 cup shredded pepper jack or cheddar cheese

Instructions

  1. Preheat the oven to 350°F. Lightly butter an 8-x-11-inch baking pan or a 10-inch cast iron skillet.
  2. In a large bowl, combine the Jiffy Mix, kernel corn, and creamed corn.
  3. Stir in the onion, bell pepper, and sausage. Slowly stir in the sour cream, egg, and salt and pepper.
  4. Pour half of the mixture into the pan. Sprinkle the cheese evenly over the top and then pour the remaining corn mixture over the cheese.
  5. Bake for 50 to 60 minutes, or until the dish springs back slightly to the touch and just begins to brown around the edges. To retain the moisture, be careful not to overcook this dish. It will set up a bit more as it cools.
  6. Remove from the oven and let cool for a few minutes. Serve warm or at room temperature.
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