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
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.