Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter; 1 c. sugar; 4 eggs; 4 oz. diced green chiles; 1/2 c. grated Monterey Jack; 2 tsp. bacon-onion seasoning; 1 c. sifted cornmeal; 1 lb. cream-style corn; 1/2 c. grated Cheddar; 1 c. sifted flour; 4 tsp. baking powder

Servings: persons

1 c. butter
1 c. sugar
4 eggs
4 oz. diced green chiles
1/2 c. grated Monterey Jack
2 tsp. bacon-onion seasoning
1 c. sifted cornmeal
1 lb. cream-style corn
1/2 c. grated Cheddar
1 c. sifted flour
4 tsp. baking powder

1
Cream together the butter and sugar.
2
Add eggs, one at a time, mixing well after each.
3
Add chiles, corn, cheeses and seasoning. Blend well. Sift together flour, cornmeal and baking powder.
4
Add to corn mixture and blend well.
5
Pour into a greased and floured 12 x 8 x 2-inch baking dish or 18 muffin cups.
6
Place in preheated 350u00b0 oven and immediately reduce heat to 300u00b0.
7
Bake bread for 1 hour, muffins for 45 minutes.

1605

kcal

Calories

112

Fat

125

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. butter, 1 c. sugar, 4 eggs, 4 oz. diced green chiles, and more.

Yes, Mexican Cornbread falls under the Meat & Poultry 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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