Mexican Cornbread

"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"
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by Gadge photo by Gadge
photo by Calee photo by Calee
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
Ready In:
1hr 15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Preheat oven to 300 degrees F (150 degrees C).
  • Lightly grease a 9x13 inch baking dish.
  • 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.
  • 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.
  • Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Questions & Replies

default avatar
  1. kmcpeek56
    Hello - on this Mexican cornbread recipe, it says 2 ounces cans chopped green chili peppers, drained - I didn't see 2 ounce cans in the store - and since you have the words "cans" in your recipe, it should like there is more than one can. Is the way it is worded in this recipe correct? Thank you!
     
  2. Leslie B.
    2 ounces cans chopped green chili peppers, drained PLEASE EXPLAIN. 1 2 oz can or 2 20z canS ??
     
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Reviews

  1. 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.
     
  2. ylo_roz
    Excellent cornbread! It won best cornbread at my churches chili cook off. The only think I did different was use pepper jack instead of monterey jack. I have made it a few more times and it is great every time :o) Thanks for sharing!
     
  3. Jellyqueen
    This was a really good cornbread, but not quite as spicy as I would like. I will make this again, because it is a really good base recipe, but I will add a little pepper sauce, for heat, and maybe some chopped onion. Thanks for the great recipe.
     
  4. Ruth F.
    This recipe looks good but, I would never put that much sugar in any type of cornbread. I will omit most of it. I am from the south and no one in the south would call something like that real corn bread. It is more like a sweet muffin when you put that much sugar. Otherwise, good recipe and make this in a cast iron skillet not a pan for a great crispy bottom on the corn bread.
     
  5. Dustbunni
    This is an old standby recipe here in Arizona. I've made it many times. It's just delicious. In winter there's always that day when nothing will do but a pot of pinto beans & ham, with Mexican corn bread on the side. I cut the sugar to 1/2 cup and add 1/4 cup chopped onions, but the onions aren't necessary. I just like them.
     
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Tweaks

  1. NikasMommy
    This was excellent! I used sucanat instead of sugar, whole wheat flour in place of the white and a can of corn with peppers in place of the cream corn. I added a little milk to make up some of the moisture factor. It was DELISH! It will be taking up residence in my permanent recipe collection.
     
  2. Sierra Silver
    If God bakes cornbread, this is the recipe he uses, for it is hevean in food form. Moist, sweet, with a gread flavor to it. I did modify it a bit though - I doubled the cheese, as I didn't think it had enough, and I used two large diced jalapeno peppers instead of the green chili peppers. I also added two teaspoons of chile powder. Wow.
     
  3. Patric
    This is the very first time I made cornbread. I used chopped jalapenos instead of the canned chiles so it was very hot! It turned out great and cooked perfectly in spite of sharing the oven with other dishes. I cooked it for the full time given. I served the leftovers for breakfast this morning with over easy eggs. Delicious!
     

RECIPE SUBMITTED BY

My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.
 
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