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."
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 4 eggs
- 1 cup white sugar
- 1 cup all-purpose flour
- 1/2 cup shredded monterey jack cheese
- 1/2 cup shredded cheddar cheese
- 1 cup yellow cornmeal
- 1 cup butter melted
- 1 (15 ounce) can cream-style corn
- 1/2 (4 ounce) can chopped green chile peppers drained
- Carbohydrate 70.1222216551852 g
- Cholesterol 106.746611210338 mg
- Fat 39.784721903353 g
- Fiber 2.98564364492257 g
- Protein 14.6344554471284 g
- Saturated Fat 24.5016606376703 g
- Serving Size 1 1 serving (271g)
- Sodium 755.997505062874 mg
- Sugar 67.1365780102627 g
- Trans Fat 2.77813170752534 g
- Calories 686 calories
Directions 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.
