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.

Be the first to comment

Leave a Reply

Your email address will not be published.


Confirm you are not a spammer! *