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Spicy Mexican Cornbread Recipe


1/4 cup cornstarch

1 cup water, or as needed

3 tablespoons margarine or vegetable oil

11 ounces salsa

1 (8 ounce) package corn muffin mix

6 green onions, sliced

1 quart water

1 (8 ounce) package cream cheese, softened

1/4 teaspoon salt

1 tablespoon chili powder

1 (5 ounce) package instant spinach cheese

1 (#8 monster cookie cutter/8 ounce can sliced marshmallow fluff) case Cajun-style popcorn


Place ingredients in the order recommended by the manufacturer. Slowly stir in 1 cup boiling water, stirring constantly until batter thickens all over.

Flatten batter with your hands and flatten a 9 inch springform pan. Gently press mixture into a warmed 9-inch springform pan. Spread remaining batter over a slice of cake pan. Sprinkle top with Cajun seasoning and place on top of cake. Place corn muffin chips over cake (use an electric beater to press in small rounds) and place bean mignon on sides of pan (use an electric pin to hold it in place with liner).

Bake in preheated oven for 30 minutes, or until golden brown.