Absolute Mexican Cornbread Recipe
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Absolute Mexican Cornbread

By: Judy Spence 
"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."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (777)

20,721 Saves

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup butter, melted
  • 1 cup white sugar
  • 4 eggs
  • 1 (15 ounce) can cream-style corn
  • 1/2 (4 ounce) can chopped green chile peppers, drained
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Cheddar cheese
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 743 | Total Fat: 40.9g | Cholesterol: 241mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 11, 2003 by SWEETPEA123   view full review
This is the first review that I have written and unfortunately it has to be a negative one. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 10, 2003 by COLLEGECOOK   view full review
We couldn't get enough of this cornbread. I just took it out of the oven 15 minutes ago and...
The reviewer gave this recipe 1 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 10, 2003 by ANGELSCASAS3   view full review
I followed this recipe to the "T" and it had WAY too much butter in it! it should of had at...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 19, 2003 by LNCHANG   view full review
This bread was fantastic. I read all the other reviews and decided to cut the butter in half....
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 12, 2003 by QueenT   view full review
My husband loved this cornbread. I didn't have any cornmeal so I just used 2 boxes of Jiffy...
The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 5, 2011 by Crystal S Supporting Member (Click to learn more about Supporting Membership)  view full review
Oh my!!! Way too much butter.... A 1/2 cup of butter was sufficient and the bread was still...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 16, 2007 by jody1   view full review
This is the best! I substituted the last four ingredients for Jiffy Brand cornbread mix and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 11, 2003 by JENNIFERKATIE   view full review
This is the BEST cornbread recipie i've come across!!!...I made it for my friends at work and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 2, 2003 by SUNNYBC   view full review
Very moist and delicious !!! I added chopped hot pickled peppers, a little more cheese and 1/4...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 14, 2003 by DANAAMCMILLAN   view full review
This cornbread was good albeit a bit too sweet. I served it with "Beezie's Black Bean Soup"...

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