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Mexican Street Cornbread

This easy Mexican Street Cornbread is loaded with corn, cheese, a creamy topping, and a spicy kick. All of the delicious flavors of Mexican street corn come together in this savory cornbread.
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Ingredients
  

  • 1 15oz cornbread mix
  • 1 egg needed for the cornbread mix
  • 1/2 cup oil needed for the cornbread mix
  • 1/2 cup sour cream needed for the cornbread mix
  • 1.5 - 2 cups shredded mild yellow cheddar .40 lb was the weight
  • 1 cup grated cotija cheese
  • 2 tbsp diced jalapeño i used half of 1 large jalapeño
  • 1/3 cup water use between 1/4 cup and 1/3 cup
  • 1 tsp tajin chile lime seasoning

Creamy Sauce Topping

  • 1/2 cup sour cream
  • 3 tbsp mayonnaise
  • 1 tbsp garlic powder
  • 1/2 tbsp tajin
  • 1/4 cup fresh cilantro
  • 1/4 cup grated cotija cheese

Instructions
 

  • If you are using a box cornbread mix, check the box to see what other ingredients are needed to make the corn bread. The brand that I bought asked for 1 egg, 1/2 cup of oil, and 3/4 cup of milk. If your cornbread mix does not ask for oil, do not add any. Instead of 3/4 cup milk, I used 1/2 cup sour cream and 1/4 cup water plus a little extra water to get the right consistency. It ended up being about 1/3 cup of water.
  • Add all of your ingredients for your bread in a big bowl and mix. Once it is fully combined, add it to a greased 8x8 baking dish.
  • Bake at 350F (or the temperature it says on your cornbread mix) for 30-35 minutes. Or until the edges are brown and you are able to poke a toothpick in the middle and it comes out dry.
  • While it is baking, make your topping. Combine sour cream, mayo, tajin, and garlic powder in a small bowl. Add to a squirt bottle if you have one so that you can drizzle it on top once the cornbread cools slightly.
  • Once the cornbread is done baking, remove it from the oven and let it cool for 30 minutes.
  • Garnish the cornbread with chopped cilantro, cotija cheese, creamy sauce, and additional tajin.