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.
Cornbread is delicious and simple enough to make on its own, but it’s really a versatile blank slate that can take a lot of flavorful additions to suit what you’re serving it with. This super moist Mexican-style cornbread gets its fabulous flavor and texture from the cream-style corn and shredded cheese. Onion, bell peppers, and jalapeño peppers bring some nice heat, making it a popular variation of everyone’s favorite Southern-style cornbread.
1 cup butter, melted
1 cup white sugar
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
Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9×13-inch baking dish.
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.