Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 12 cup butter, melted; 34 cup white sugar; 4 eggs; 1 (15 ounce) can cream-style corn; 1 (4 ounce) canchopped green chili peppers, drained (may use 1/2 if you want it less spicy); 12 cup shredded monterey jack cheese; 12 cup shredded cheddar cheese; 1 cup all-purpose flour; 1 cup yellow cornmeal; 4 teaspoons baking powder; 14 teaspoon salt

Servings: persons

12 cup butter, melted
34 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1 (4 ounce) canchopped green chili peppers, drained (may use 1/2 if you want it less spicy)
12 cup shredded monterey jack cheese
12 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
14 teaspoon salt

1
Preheat oven to 300 degrees.
2
Spray a 9x13 inch baking dish with non stick cooking spray.
3
In a large bowl, beat together butter and sugar.
4
Beat in eggs one at a time.
5
Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
6
In a separate bowl, stir together flour, cornmeal, baking powder and salt.
7
Add flour mixture to corn mixture; stir until smooth.
8
Pour batter into prepared pan.
9
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

No nutrition data on file — estimate from the ingredient list.

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: 12 cup butter, melted, 34 cup white sugar, 4 eggs, 1 (15 ounce) can cream-style corn, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Cornbread

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