Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. margarine; 1/4 c. sugar; 4 eggs; 1 (4 oz.) can green chili peppers, seeded and chopped; 1 (17 oz.) can creamed corn; 1/2 c. grated Monterey Jack cheese; 1/2 c. grated Cheddar cheese; 1 c. all-purpose flour; 1 c. plain cornmeal; 4 tsp. baking powder; 1/2 tsp. salt

Servings: persons

1 c. margarine
1/4 c. sugar
4 eggs
1 (4 oz.) can green chili peppers, seeded and chopped
1 (17 oz.) can creamed corn
1/2 c. grated Monterey Jack cheese
1/2 c. grated Cheddar cheese
1 c. all-purpose flour
1 c. plain cornmeal
4 tsp. baking powder
1/2 tsp. salt

1
Have margarine and eggs at room temperature.
2
Preheat oven to 325u00b0.
3
Grease and flour a 9 x 13-inch baking dish.
4
Cream the margarine and sugar. Blend in eggs.
5
Stir in chili peppers, corn and cheese.
6
Combine remaining ingredients. Add to corn mixture, stirring until well blended.
7
Pour into baking dish.
8
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
9
Cut into squares and serve warm.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. margarine, 1/4 c. sugar, 4 eggs, 1 (4 oz.) can green chili peppers, seeded and chopped, and more.

Yes, Mexican Cornbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Cornbread

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