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Absolute Mexican Cornbread
Recipe by: Judy Spence | Photo by: LSCHIRM
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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  • Prep Time:
  • Cook Time:
  • Ready In:
  • 15 Minutes
  • 1 hour
  • 1 hour 15 Minutes
Servings: 6
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Ingredients
  • 1 cup butter, melted
    •
  • 1 cup white sugar
    •
  • 4 eggs
    •
  • 1 (15 ounce) can cream-style corn
    •
  • 1/2 (4 ounce) can chopped green chile peppers, drained
    •
  • 1/2 cup shredded Monterey Jack cheese
    •
  • 1/2 cup shredded Cheddar cheese
    •
  • 1 cup all-purpose flour
    •
  • 1 cup yellow cornmeal
    •
  • 4 teaspoons baking powder
    •
  • 1/4 teaspoon salt
    •
Directions
  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Nutrition
per serving
Calories
745
Total Fat
41 g
Saturated Fat
24 g
Cholesterol
243 mg
Sodium
1065 mg
Total Carbohydrates
83 g
Dietary Fiber
3 g
Protein
15 g
Detailed Nutrition