• I really liked the recipe! I’ve made it twice now and both times it’s been fantastic. I didn’t have a problem with the amount of butter, so I’ll stick to the recipe. I neglected to resupply my cupboard with cream of corn the second time, so I had to improvise using one can of sweet corn, 1/4 cup milk, and 1/8 teaspoon sugar. If that happens again, I’ll just leave out the extra sugar because it was too sweet the first time.
• Hello there. This was made to go with Albondigas (Belen). I’m not sure what all the fuss is about (?). This is NOTHING like authentic Mexican cornbread. This is really just plain moist / sweet cornbread with a few “extras” (I even spiced mine up by using a cheddar-pepperjack cheese mix).
  My go-to recipe is MUCH superior (by far). If I want plain cornbread, I’ll make golden sweet cornbread (bluegirl) because it’s the finest I’ve made so far. If I want cornbread with a kick, I’ll make my favorite Mexican cornbread. It’s spicier, requires WAY less butter (but is just as moist), and is less expensive to make.
  My final grouse? This took almost an hour to cook…. At the hour mark, some of my cornbread tested underdone, but another 10 minutes appeared to do the trick. My sole positive note is that, despite the two sticks of butter asked for, this is SUPER moist and not at all greasy (surprise!). On the other hand, I’m not convinced all that butter is required…. Judy, thank you in any case.

Page 2 of Home > Just for You > Mexican Cornbread

Cornbread in Mexican Style

Ingredients

12 cup melted butter
34 cup granulated sugar
4 eggs
1 cream-style corn (15 oz.)
2 oz. chopped green chile peppers (drained)
12 cup monterey jack cheese, shredded
12 cup cheddar cheese, shredded
1 cup regular flour
1 cup cornmeal, yellow
4 tablespoons baking powder 14 teaspoon salt

Directions

Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
Grease a 913-inch baking dish lightly.
In a large mixing basin, cream together the butter and sugar.
One at a time, beat in the eggs.
Incorporate the cream corn, chiles, Monterey Jack, and Cheddar cheeses.
Separately, combine the flour, cornmeal, baking powder, and salt.
Stir the flour mixture into the corn mixture until smooth.
Pour the batter into the prepared pan.
Bake for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.