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    You are in: Home / Recipes / Mexican Cornbread Recipe
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    Mexican Cornbread

    Mexican Cornbread. Photo by gailanng

    1/3 Photos of Mexican Cornbread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Muffin Goddess's Note:

    I took the best parts of a few different cornbread recipes, and this is the result. Wonderful and moist, it's a great complement to any chili or stew (such as my recipe for Green Chile Pork Stew). Sorry, not for the calorie counters among us (unless you gather a group and cut it into small slivers to serve).

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    Serves: 6


    12inch ...

    Units: US | Metric


    1. 1
      Preheat oven to 300 degrees F.
    2. 2
      Lightly grease a 12-inch cast iron skillet (a 9x13-inch baking dish works too, but you won't get the same crust).
    3. 3
      In a large bowl, beat butter and sugar together.
    4. 4
      Add eggs one at a time, beating after each addition.
    5. 5
      Mix in corn, chilies and cheese.
    6. 6
      In a separate bowl, mix flour, cornmeal, baking powder, and salt.
    7. 7
      Add flour mixture to cheese mixture, taking care not to overmix (overmixing makes for tougher cornbread).
    8. 8
      The batter doesn't have to be totally smooth.
    9. 9
      Pour batter into greased pan, and bake in preheated oven for about 1 hour, or until toothpick inserted in center comes out clean.
    10. 10
      Serve warm for best crust.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on October 15, 2011


      This was very moist and cake like and sweet, not like any Southern cornbread I've made but I liked this. Different for us. I did cut back on the sugar to 3/4 cups and would probably go down to 1/2 cup just for personal preferences. Served this along side a big bowl of pinto beans. :) Made for Fall PAC 2011

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    • on May 12, 2012


      Bueno! Gracias! Comio con gusto!

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    • on October 02, 2009


      Excellent corn bread recipe! I made as directed, although instead of a can of cream corn I used a 16 oz portion of fresh freezer corn. Mmm, corn bread goodness. Served with Chili to round off a perfect lazy Sunday meal. Agree with previous reviewer... this makes alot! Thanks so much for sharing! Made for PAC Fall 2009.

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    Read All Reviews (4)


    Nutritional Facts for Mexican Cornbread

    Serving Size: 1 (261 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 736.0
    Calories from Fat 375
    Total Fat 41.7 g
    Saturated Fat 24.8 g
    Cholesterol 228.4 mg
    Sodium 1338.7 mg
    Total Carbohydrate 80.7 g
    Dietary Fiber 3.1 g
    Sugars 37.5 g
    Protein 14.4 g

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