Rating: 4.5 stars
1351 Ratings
  • 5 star values: 984
  • 4 star values: 230
  • 3 star values: 75
  • 2 star values: 33
  • 1 star values: 29

This Mexican cornbread has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
1 98x13-inch cornbread
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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 the oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish.

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  • Beat together butter and sugar in a large bowl. Beat in eggs one at a time. Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.

  • Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth. Pour batter into the prepared pan.

  • Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.

Nutrition Facts

743 calories; protein 14.5g; carbohydrates 83.6g; fat 40.9g; cholesterol 223.6mg; sodium 1050.7mg. Full Nutrition
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