Southwestern Cornbread - Martha White®
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Southwestern Cornbread

Prep Time

10 min

Cook Time

25 min


6 Servings

Total Time

60 min

Southwestern Cornbread


No-stick cooking spray

1 egg

1 package Martha White Mexican Style Cornbread & Muffin Mix

1/3 cup milk

1/2 teaspoon ground cumin

1 (11 oz.) can whole kernel corn with red and green peppers, drained

1 cup shredded cheddar cheese


Heat oven to 425°F. Coat 8-inch ovenproof skillet with no-stick cooking spray. Wipe off excess with paper towel. Place skillet in oven to heat.

Whisk egg in medium bowl. Stir in cornbread mix, milk and cumin just until evenly moistened. Stir in corn and cheese. Pour into hot skillet.

Bake 17 to 20 minutes or until golden brown.