Rating: 4.5 stars 4.4
19 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

This cornbread is so moist I eat it with a fork rather than picking it up. It has a slight kick, but for more spice add more chile cooking sauce or a jalapeno pepper. Serve it with chili, vegetable soup, or beef stew. But it also makes a great bedtime snack with a glass of milk!

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Place a 9x13 casserole dish in the oven to heat up while you mix up the batter.

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  • Mix together the cornmeal, baking powder, salt, and sugar in a large bowl. Stir in the Cheddar cheese, pepper Jack cheese, onion, and red bell pepper.

  • Add the milk, oil, corn, green chile peppers, and Mexican cooking sauce. Stir well.

  • Carefully remove the hot baking dish from the oven and spray it with non-stick cooking spray. Immediately pour the batter into the hot baking dish, and put it back in the oven.

  • Bake until a knife inserted in the center comes out clean, about 50 minutes. Let cool at least 15 minutes before serving.

Tips

Cook's Notes:

If you use self-rising cornmeal, omit the baking powder and salt. I always grate my own cheese. It melts into the dish better.

Nutrition Facts

325 calories; protein 7.4g; carbohydrates 42.6g; fat 14.4g; cholesterol 14.1mg; sodium 1084.7mg. Full Nutrition
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