Absolute Mexican Cornbread
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.
Ingredient
- 1 cup butter, melted
- 1 cup white sugar
- 4 eggs
- 1 (15 ounce) can cream-style corn
- ½ (4 ounce) can chopped green chile peppers, drained
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded Cheddar cheese
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- ¼ teaspoon salt
Direction
- Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish.
- Ingredients to make absolute Mexican cornbread
- Beat together butter and sugar in a large bowl.
- A bowl of melted butter and sugar
- Beat in eggs one at a time.
- A glass bowl with butter, sugar, and eggs
- Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.
- A bowl with butter, sugar, eggs, corn, chiles, and shredded cheese
- Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth.
- A glass bowl with Mexican cornbread batter
- Pour batter into the prepared pan.
- A baking dish with Mexican cornbread batter
- Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.
