Absolute Mexican Cornbread Recipe

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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.

—COLLEGECOOK

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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.

—SWEETPEA123

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1,026 Ratings

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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

—ANGELSCASAS3

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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.

—LNCHANG

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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.

—Crystal S

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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.

—QueenT

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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.

—jody1

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Dec 02, 2003

Very moist and delicious !!! I added chopped hot pickled peppers, a little more cheese and 1/4 cup green onions. I cut the butter by half and used only about 3/4 of the sugar. Thanks for a fantastic recipe.

—SUNNYBC

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Nutrition

Calories
743 kcal
37%

Carbohydrates
83.6 g
27%

Cholesterol
241 mg
80%

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.

Nutritional Information

Absolute Mexican Cornbread

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 743
Calories from Fat: 368

% Daily Value *
Total Fat 40.9g 63 %
Saturated Fat 24.4g 122 %
Cholesterol 241mg 80 %
Sodium 1051mg 42 %
Potassium 254mg 7 %
Total Carbohydrates 83.6g 27 %
Dietary Fiber 2.6g 10 %
Protein 14.5g 29 %
Sugars 37g
Vitamin A 29 %
Vitamin C 17 %
Calcium 38 %
Iron 33 %
** Thiamin 38 %
Niacin 46 %
Vitamin B6 11 %
Magnesium 14 %
Folate 80 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.