Deliciously Moist Mexican Cornbread That Everyone Will Love
This Mexican cornbread is going to be the best tasting and most moist cornbread that I've ever made. It's by far the most requested food I cook, and I'm sharing it with you. Don't be fooled by the ingredients. It's unbelievable.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12
Yield: 1 9x13-inch cornbread
Ingredients
- 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
Directions
Step1: Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish.
- Step2: Beat together butter and sugar in a large bowl.
- Step3: Beat in eggs one at a time.
- Step4: Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.
- Step5: Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth
- Step6: Pour batter into the prepared pan
- Step7: Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean
