Tex-Mex Cornbread

If you’re looking for a dish that combines heartiness with a kick of flavor, let me introduce you to Tex-Mex Cornbread. This recipe is a total game-changer, perfect for family gatherings or just a cozy night in. With its sweet and savory blend of cornbread, sausage, and cheese, it’s the kind of dish that disappears faster than a cold beer in July.

What I love about Tex-Mex Cornbread is how easy it is to whip up. Seriously, if you can follow a few steps, you’re golden. Plus, the combination of ingredients creates layers of flavor that will have everyone asking for seconds.

Trust me, this isn’t your average cornbread – it’s a fiesta on a plate!

Now, let’s dive into why this recipe is a must-try for your next meal.

Why You'll Love This Recipe

First off, the flavor profile is out of this world. The sweet cornbread complements the savory sausage and sharp cheddar perfectly. Every bite delivers a melt-in-your-mouth experience, especially when you hit those jalapeño slices that add just the right amount of heat.

Also, this dish is super versatile. You can serve it as a main course or a side – it pairs beautifully with chili or a fresh salad. The best part?

You can easily customize it to your taste. Want extra cheese? Go for it.

Prefer it spicier? Load up on those jalapeños.

Ingredients & Tools You'll Need

Alright, let’s talk about what you’ll need to pull off this Tex-Mex masterpiece. We’re starting with two boxes of Jiffy Honey Cornbread mix. I love using this because it’s quick and gives that sweet flavor we crave.

You’ll also need a pound of pan sausage – I usually go with maple or mild, but you can choose what you like best.

Next up, we have a cup of shredded sharp cheddar cheese, because cheese makes everything better, right? Don’t forget a medium-sized onion, chopped, along with a can of cream corn for that extra moisture. Oh, and let’s not skimp on those jalapeño peppers – slice them up and get ready for that kick.

Finally, a dash of sugar ties it all together. So, gather your ingredients and let’s get ready to cook!

How To Make It

Making Tex-Mex Cornbread is as fun as eating it. The process is straightforward, and you’ll be in and out of the kitchen in no time. I recommend using a seasoned cast-iron skillet for that perfect crust.

Get your oven preheated to 400 degrees, and let’s get cooking!

Preparation

Start by placing your cast-iron skillet in the oven as it preheats. Add a teaspoon of oil to the skillet – this will help achieve those crispy edges we love. While that’s heating up, brown your sausage in a pan.

Make sure to drain it well once it’s cooked so your cornbread doesn’t turn out greasy.

Next, prepare the cornbread according to the instructions on the box. Once it’s mixed and the sausage has cooled, combine them in a bowl. Add in your chopped onions, cheddar cheese, a sprinkle of sugar, and jalapeños.

This is where the magic happens; you’ll want to mix everything well to ensure every bite is packed with flavor.

Cooking

Now comes the fun part! Carefully pour the cornbread mixture into your hot skillet. If you’re feeling fancy, sprinkle some extra cheese on top along with a few jalapeño slices for that gorgeous presentation.

Pop it in the oven and let it bake for about 25 to 30 minutes. The key here is to watch for that golden-brown color on top – that’s when you know it’s ready to come out.

Once it’s done baking, let it cool for a few minutes before serving. The aroma will fill your kitchen, and trust me, it’ll be hard to resist diving straight in. You’ll know it’s cooked perfectly when you can insert a toothpick, and it comes out clean.

Serving & Variations

Now that your Tex-Mex Cornbread is ready, let’s talk about how to serve it. This dish is fantastic on its own, but you could also serve it alongside a bowl of chili or a fresh green salad for a balanced meal. If you want to elevate it even more, consider adding a dollop of sour cream or some avocado slices on top.

Feeling adventurous? You can switch things up by adding black beans, corn, or even diced bell peppers into the mix. If you want a kick, try using spicy sausage instead of the mild; it’s all about your personal touch.

And if you have leftovers (which is rare), you can easily store them in an airtight container in the fridge for up to three days. Just reheat in the oven for that fresh-out-of-the-oven taste!

Wrapping Up

There you have it – a delicious Tex-Mex Cornbread recipe that’s bound to impress. Whether for a family dinner or a potluck, it’s a dish that brings everyone together. So, grab your ingredients and get cooking – you won’t regret it!

Recipe created by Blue Collar Chef for Trust Me Try It.

Tex-Mex Cornbread

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Ingredients

• 2 Boxes of Jiffy Honey Cornbread
• 1 pound pan sausage (I like the maple or mild)
• 1 cup shredded sharp cheddar cheese
• One onion, medium size, chopped. (Yellow onions are best but white will work)
• One 10 oz. can of cream corn, with the liquid
• Jalapeno peppers, seeds removed, sliced (you decide how much you want)
• 1-2 tsp of sugar

Instructions

• Place a seasoned cast-iron skillet with one teaspoon of oil in it, and [lace it in your oven as it is preheating
• (400 degrees) Brown your pan sausage, and drain
• Make your cornbread as the boxes say
• Next you will add your cooled and drained breakfast sausage
• Add in the onions, cheese, a dash of sugar, and jalapenos
• Pour the mixture into your hot skillet
• You can also reserve and sprinkle that last bit of grated cheese on the top and adding the jalapeno slices in whatever amount you like, or mix them into the batter
• Bake for 25-30 minutes until golden brown