This Mexican cornbread 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.
Cornbread is delicious and simple enough to make on its own, but it’s really a versatile blank slate that can take a lot of flavorful additions to suit what you’re serving it with. This super moist Mexican-style cornbread gets its fabulous flavor and texture from the cream-style corn and shredded cheese. Onion, bell peppers, and jalapeño peppers bring some nice heat, making it a popular variation of everyone’s favorite Southern-style cornbread.
Ingredients
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
½ (4 ounce) can chopped green chile peppers, drained
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
¼ teaspoon salt
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