Mexican Cornbread

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 12 servings
Category: Side Dish
Cuisine: American
Diet: Vegetarian

Ingredients:

• 1⁄2 cup butter, melted
• 3⁄4 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 2 ounces canned 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

Method:

1. Preparation:
   • Preheat the oven to 300 degrees F (150 degrees C).
   • Lightly grease a 9×13 inch baking dish.
2. Mix Wet Ingredients:
   • In a large bowl, beat together melted butter and sugar.
   • Beat in eggs one at a time.
   • Blend in cream-style corn, drained green chili peppers, Monterey Jack, and Cheddar cheese.
3. Combine Dry Ingredients:
   • In a separate bowl, stir together flour, cornmeal, baking powder, and salt.
4. Blend and Bake:
   • Add the flour mixture to the wet corn mixture; stir until smooth.
   • Pour the batter into the prepared baking pan.
   • Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
5. Enjoy and Personalize:
   • Feel free to customize the sweetness according to your taste preferences.
   • Consider experimenting with spice levels or cheese varieties for your unique twist.

Feedback from Our Community:

• “Enjoyed the recipe! I’ve made it twice already and each time it was fabulous.”
• “For those who prefer a kick, try experimenting with spice levels and cheese varieties.”
• “Consider omitting extra sugar if using sweet corn for a less sweet version.”
• “Super moist and not greasy, despite the generous amount of butter.”