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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 hrs 15 mins

    15 mins

    1 hrs

    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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    Ingredients:

    Serves: 6

    Yield:

    12inch ...

    Units: US | Metric

    Directions:

    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

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2012

      55

      Bueno! Gracias! Comio con gusto!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    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
    50%
    Total Fat 41.7 g
    64%
    Saturated Fat 24.8 g
    124%
    Cholesterol 228.4 mg
    76%
    Sodium 1338.7 mg
    55%
    Total Carbohydrate 80.7 g
    26%
    Dietary Fiber 3.1 g
    12%
    Sugars 37.5 g
    150%
    Protein 14.4 g
    28%

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