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Absolute Mexican Cornbread

Absolute Mexican Cornbread

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Judy Spence

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 743 kcal
  • 37%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 83.6g
  • 27%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 241 mg
  • 80%
  • Sodium:
  • 1051 mg
  • 42%

Based on a 2,000 calorie diet

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.
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Reviews

SWEETPEA123
436

SWEETPEA123

4/11/2003

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.

COLLEGECOOK
358

COLLEGECOOK

6/10/2003

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.

ANGELSCASAS3
287

ANGELSCASAS3

8/10/2003

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

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