Absolute Mexican Cornbread recipe

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Ingredients

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
½ (4 ounce) can chopped green chile peppers, drained
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
¼ teaspoon salt

Nutrition Info

742.7 calories
carbohydrate: 83.6 g
cholesterol: 223.6 mg
fat: 40.9 g
fiber: 2.6 g
protein: 14.5 g
saturatedFat: 24.4 g
servingSize: -
sodium: 1050.7 mg
sugar: 37 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.

  2. 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.

  3. 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.

  4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Recipe Yield

6 servings

Recipe Note

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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