Mexican Cornbread
At a Glance
- Prep
- 15 minutes
- Cook
- 1 hour
- Total
- 1 hour 15 minutes
- Servings
- 6 serving(s)
Categories
- Breads
- Lunch/Snacks
- Side Dish
- Mexican
- Baked
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Another allrecipes find. She says "This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable
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Equipment
9x13 inch baking dish, mixing bowls
Ingredients
- 1/2 cup butter, melted
- 3/4 cup white sugar
- 4 eggs
- 1 (15 ounce) can cream-style corn
- 2 ounces cans chopped green chili peppers, drained
- 1/2 cup shredded monterey jack cheese
- 1/2 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 teaspoon salt
- 4 teaspoons baking powder
Instructions
Preheat oven to 300 degrees F (150 degrees C).
Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together butter and sugar.
Beat in eggs one at a time.
Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
In a separate bowl, stir together flour, cornmeal, baking powder and salt.
Add flour mixture to corn mixture; stir until smooth.
Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
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