Mexican-Style Cornbread Recipe
This Mexican cornbread is not just your average cornbread; it’s the tastiest and most moist version you’ll ever make. Don’t be deceived by the simple ingredients; its incredible flavor and texture come from additions like cream-style corn, shredded cheese, and a kick of heat from jalapeño peppers. It has become a highly requested dish, and now you can share in the delight of this flavorful Mexican-style cornbread.
Ingredients:
- 1 cup melted butter
- 1 cup white sugar
- 4 eggs
- 1 (15-ounce) can cream-style corn
- ½ (4-ounce) can chopped green chile peppers, drained
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded Cheddar cheese
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- ¼ teaspoon salt
- Optional: Jalapeño peppers for an extra kick
Preparation:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, beat together melted butter and sugar. Add eggs one at a time, beating well after each addition. Blend in cream-style corn, chopped green chile peppers, Monterey Jack cheese, and Cheddar cheese.
- In a separate bowl, stir together flour, cornmeal, baking powder, and salt.
- Add the flour mixture to the corn mixture, stirring until the batter is smooth.
- Optionally, fold in some chopped jalapeño peppers for an added spicy kick.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow it to cool slightly, slice, and serve. Enjoy the moist and flavorful Mexican-style cornbread!