Mexican Cornbread

Submitted by mel johnson

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Yields: 1 cornbread
• Serves: 6

ingredients

• 1 cup butter, melted
• 1 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 0.5 (4 ounce) can 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
• 4 teaspoons baking powder
• 1⁄4 teaspoon salt

directions

1. Preheat oven to 300°F; 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.

Reviews

[Svlange]

I made this in an iron skillet exactly as written and it turned out great! This is a nice, moist corn bread

 

[sugarpea]

Anything with this much sugar and butter has to be good. It's kind of like a spongey corn cake, and it's very versatile and unbelievably forgiving. In an attempt to make it a little less decadent I subbed honey for half the sugar (therefore didn't melt the butter), and whole wheat flour for half the all-purpose. I used a large cast iron skillet, coated with oil and placed in the "oven" to preheat. Just before pouring off the excess oil, our power went out. So I fired up the gas grill, and baked inside it. It took quite a bit longer but I didn't think to add a thermometer so who know how hot it actually got. After ALL this, it was just excellent. Oily, but marvelous.