photo by SharonChen
- Ready In:
- 1hr 15mins
- 1⁄2 cup butter, melted
- 3⁄4 cup white sugar
- 4 eggs
- 1 (15 ounce) can cream-style corn
- 2 ounces cans chopped green chili peppers, drained
- 1⁄2 cup shredded monterey jack cheese
- 1⁄2 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1⁄4 teaspoon salt
- 4 teaspoons baking powder
- Preheat oven to 300 degrees F (150 degrees C).
- Lightly grease a 9x13 inch baking dish.
- 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.
- 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.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Questions & Replies
This was the most delicious cornbread I have ever eaten. I love all of the extra ingredients that gave this bread oomph- the chilies, the cheese, the creamed corn all gave this that something special that took my taste buds over the top. Really moist & flavorful. I checked mine early - it was ready about 5 or so minutes before my buzzer went off. Note:I contacted the recipe poster regarding the missing baking powder(should be 4 tsp) and salt(should be 1/4 tsp) -and she is sending in a correction.
This recipe looks good but, I would never put that much sugar in any type of cornbread. I will omit most of it. I am from the south and no one in the south would call something like that real corn bread. It is more like a sweet muffin when you put that much sugar. Otherwise, good recipe and make this in a cast iron skillet not a pan for a great crispy bottom on the corn bread.
This is an old standby recipe here in Arizona. I've made it many times. It's just delicious. In winter there's always that day when nothing will do but a pot of pinto beans & ham, with Mexican corn bread on the side. I cut the sugar to 1/2 cup and add 1/4 cup chopped onions, but the onions aren't necessary. I just like them.
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If God bakes cornbread, this is the recipe he uses, for it is hevean in food form. Moist, sweet, with a gread flavor to it. I did modify it a bit though - I doubled the cheese, as I didn't think it had enough, and I used two large diced jalapeno peppers instead of the green chili peppers. I also added two teaspoons of chile powder. Wow.
This is the very first time I made cornbread. I used chopped jalapenos instead of the canned chiles so it was very hot! It turned out great and cooked perfectly in spite of sharing the oven with other dishes. I cooked it for the full time given. I served the leftovers for breakfast this morning with over easy eggs. Delicious!
RECIPE SUBMITTED BY
My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.