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.


cornbread is delicious and simple enough to make on its own, but it’s really a versatile blank slate that can take a lot of flavorful additions to suit what you’re serving it with. this super moist mexican-style cornbread gets its fabulous flavor and texture from the cream-style corn and shredded cheese. onion, bell peppers, and jalapeño peppers bring some nice heat, making it a popular variation of everyone’s favorite southern-style cornbrea



1 cup butter, melte


1 cup white sug


4 eg


1 (15 ounce) can cream-style co


½ (4 ounce) can chopped green chile peppers, drain


½ cup shredded monterey jack chee


½ cup shredded cheddar chee


1 cup all-purpose flo


1 cup yellow cornme


4 teaspoons baking powd


¼ teaspoon salt eralurseseedrngsards:d.powder


¼ teaspoon salt.



Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9×13-inch baking dish.


Beat together butter and sugar in a large bowl. Beat in eggs one at a time. Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.


Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth. Pour batter into the prepared pan.


Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.


Enjoy !

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