Absolute Mexican Cornbread Recipe - Allrecipes.com
Absolute Mexican Cornbread Recipe
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Absolute Mexican Cornbread
See how to make moist and tasty cornbread with a kick. See more
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Absolute Mexican Cornbread

Recipe by  

"This 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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
  3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
  4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2003

We couldn't get enough of this cornbread. I just took it out of the oven 15 minutes ago and it is half gone! I cut down the butter to only 6 tablespoons and the sugar to 1/3 cup. I also added extra jalepenos and cheese and a dash of cayenne pepper. It turned out perfect - moist but not greasy and very flavorful.

Most Helpful Critical Review
Apr 11, 2003

This is the first review that I have written and unfortunately it has to be a negative one. I should have read the other reviews. Of course this was moist, it was the greasiest thing I have ever made and by just touching the bread, it stuck to my hands. This recipe includes way too much fat to be necessary...the butter is overboard and fat free cheese is okay...I also added corn niblets. I made this for the Fourth of July but ended up having to make another batch from BETTER HOMES & GARDENS COOKBOOK (excellent moist and firm recipe by the way!) the morning of the BBQ. this was a huge, disappointment. Especially since this is my first problem with a recipe on this site.

Aug 10, 2003

I followed this recipe to the "T" and it had WAY too much butter in it! it should of had at least half of what it called for. hubby said it was good but way too greasy and refused to eat the rest of that BIG pan so it got thrown away, so be careful about the butter it was way too greasy

Jun 19, 2003

This bread was fantastic. I read all the other reviews and decided to cut the butter in half. Also, instead of 1 cup of sugar, I added only 3/4 cups and it came out wonderfully. I served it with other Mexican food and this was a hit to all of my guests. It was even better then next day after all the flavors melded. This one can be made ahead. I am keeping it and passing it on. I had several people ask me for the recipe.

Apr 05, 2011

Oh my!!! Way too much butter.... A 1/2 cup of butter was sufficient and the bread was still moist. Added diced red peppers, 1/2 tsp onion powder and corn OFF the cob that had been grilled. To give the bread more complexity and a little more zip, use Pepperjack cheese in place of the Monterey Jack.

Dec 12, 2003

My husband loved this cornbread. I didn't have any cornmeal so I just used 2 boxes of Jiffy corn bread mix. I made the cornbread up like on the box and added the cheeses and chiles. Turned out great! Thanks for the recipe.

Feb 16, 2007

This is the best! I substituted the last four ingredients for Jiffy Brand cornbread mix and added a pinch of onion and garlic powders. Easy and VERY delicious.

Apr 11, 2003

This is the BEST cornbread recipie i've come across!!!...I made it for my friends at work and they couldn't get enough of it!!!!...If you like a sweet, but not TOO sweet corn bread that is oh so moist, THIS is it!!!!!


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  • Calories
  • 743 kcal
  • 37%
  • Carbohydrates
  • 83.6 g
  • 27%
  • Cholesterol
  • 224 mg
  • 75%
  • Fat
  • 40.9 g
  • 63%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 14.5 g
  • 29%
  • Sodium
  • 1051 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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