Mexican Cornbread

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Mexican Cornbread

Mexican Cornbread

Mexican Cornbread


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


Preheat oven to 300 degrees F. 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, chilies, 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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