This Mexican cornbread 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.
Ingredients
- 1 cup butter , melted
- 1 cup white sugar
- 4 eggs
- 1 can cream-style corn , 15 ounce
- 0.5 cans chopped green chile peppers , 4 ounce
- 0.5 cups shredded Monterey Jack cheese
- 0.5 cups shredded Cheddar cheese
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 0.25 teaspoons salt
Instructions
-
1
Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish.
-
2
Beat together butter and sugar in a large bowl.
-
3
Beat in eggs one at a time.
-
4
Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.
-
5
Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth.
-
6
Pour batter into the prepared pan.
-
7
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.
Nutrition Facts
Per serving
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