Absolute Mexican Cornbread

Absolute Mexican Cornbread


"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."


1 h 15 m servings 743 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 743 kcal
  • 37%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 83.6g
  • 27%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 224 mg
  • 75%
  • Sodium:
  • 1051 mg
  • 42%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 1102 Ratings


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...

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 ...

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 res...

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 w...

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. T...

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...

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.

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...

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 fan...