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.
Ingredients
- butter: 1 cup (melted)
- white sugar: 1 cup
- eggs: 4 piece
- cream-style corn: 1 can (15 ounce can)
- green Chili peppers: 0.5 can (4 ounce can, drained, chopped)
- Monterey Jack cheese: 0.5 cup (shredded)
- cheddar cheese: 0.5 cup (shredded)
- all-purpose flour: 1 cup
- yellow cornmeal: 1 cup
- baking powder: 4 tsp
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean. SunnyDaysNora
