Mexican Cornbread

READY IN: 1hr 15mins
Recipe by Kaccy G.

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

Top Review by HeatherFeather

This was the most delicious cornbread I have ever eaten. I love all of the extra ingredients that gave this bread oomph- the chilies, the cheese, the creamed corn all gave this that something special that took my taste buds over the top. Really moist & flavorful. I checked mine early - it was ready about 5 or so minutes before my buzzer went off. Note:I contacted the recipe poster regarding the missing baking powder(should be 4 tsp) and salt(should be 1/4 tsp) -and she is sending in a correction.

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Lightly grease a 9x13 inch baking dish.
  3. In a large bowl, beat together butter and sugar.
  4. Beat in eggs one at a time.
  5. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
  6. In a separate bowl, stir together flour, cornmeal, baking powder and salt.
  7. Add flour mixture to corn mixture; stir until smooth.
  8. Pour batter into prepared pan.
  9. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

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