Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup melted butter; 1 cup sugar; 4 eggs; 1 (15 ounce) can cream-style corn; 1 (4 ounce) can diced green chilies; 1 cup shredded Mexican blend cheese (may use Monterey Jack or sharp cheddar instead); 1 cup all-purpose flour; 1 cup yellow cornmeal; 4 teaspoons baking powder; 1/4 teaspoon salt

Servings: persons

1 cup melted butter
1 cup sugar
4 eggs
1 (15 ounce) can cream-style corn
1 (4 ounce) can diced green chilies
1 cup shredded Mexican blend cheese (may use Monterey Jack or sharp cheddar instead)
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

1
Preheat oven to 300 degrees F.
2
Lightly grease a 12-inch cast iron skillet (a 9x13-inch baking dish works too, but you won't get the same crust).
3
In a large bowl, beat butter and sugar together.
4
Add eggs one at a time, beating after each addition.
5
Mix in corn, chilies and cheese.
6
In a separate bowl, mix flour, cornmeal, baking powder, and salt.
7
Add flour mixture to cheese mixture, taking care not to overmix (overmixing makes for tougher cornbread).
8
The batter doesn't have to be totally smooth.
9
Pour batter into greased pan, and bake in preheated oven for about 1 hour, or until toothpick inserted in center comes out clean.
10
Serve warm for best crust.

1109

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 10 ingredients. The key ingredients include: 1 cup melted butter, 1 cup sugar, 4 eggs, 1 (15 ounce) can cream-style corn, and more.

Yes, Mexican Cornbread falls under the General 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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