Mexican Cornbread Recipe

Mexican Cornbread Recipe


3/4 cup white sugar
1/2 cup butter , melted
1 (15 ounce) can cream-style corn
4 eggs
1/2 cup shredded monterey jack cheese
2 ounces cans chopped green chili peppers , drained
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup shredded cheddar cheese
4 teaspoons baking powder
1/4 teaspoon salt


Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9×13 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.

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