Mexican Cornbread

Submitted 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"

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 6

ingredients

• 1⁄2 cup butter, melted
• 3⁄4 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 2 ounces cans 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
• 1⁄4 teaspoon salt
• 4 teaspoons baking powder

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.

Reviews

[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.

 

[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!

 

[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.

 

[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.

 

[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.