From the "fast, cheap and easy" files

TO-DIE-FOR MEXICAN CORNBREAD:
2 pkgs Jiffy cornbread mix
1 med onion, chopped
2 cups shredded cheddar cheese
1 can cream-style corn
1 1/2 cups sour cream
4 eggs, beaten
1/2 can of Rotel, drained
1/3 cup vegetable oil

Mix that together until it's a big gloppy mess (yes, that's the technical term). Pour into a greased 13x9 casserole dish, bake at 350 for 50-55 minutes. Your family will thank you.

EDITED TO ADD: Kim in Il was kind enough to remind me of a little factoid I should've remembered from brief stint living in the North: it's impossible (or at least difficult) to buy Rotel up there. To define, Rotel is a 10-ounce can of diced tomatoes and green chilies, packed in its own juice. It is HOT. But it's used in recipes, never by itself, so that usually reduces the hot-ness to a nice little kick. It's most famously used in cheese dip, poured into a big vat of melted Velveeta (yes, in the South we actually cook with Velveeta, another fact that startled my northern friends).

So if you can't find a can of Rotel, Kim, I guess a good substitution would be to prepare about a half cup of diced tomatoes and green chilies. Thanks for pointing that out.

*NOTE:  This post was imported from my original Blogger.com blog.  Comments could not be imported and are no longer available.*

Comments

[chilihead]

I'm going to try to make this for our dinner tonight. I can't wait.
Chili

[EaglesWings]

Okay I'm cracking up at the comment about the rotel not being available up north...didn't know that...
and yes, velvetta & rotel make the best combo for chip dip!!!!oh my goodness.
I will have to try this recipe...my husband loves basically all the ingredients in it!
Thanks