Looking for the best Mexican cornbread recipe that’s moist, cheesy, and packed with flavor? This ultimate Mexican cornbread is the most requested dish in my kitchen, and it’s easy to see why! Made with cream-style corn, shredded cheese, and a kick of jalapeño, this cornbread is a perfect blend of Southern and Mexican flavors. Whether you’re serving it as a side or enjoying it on its own, this recipe is a crowd-pleaser that’s sure to impress.
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
Preparation
Preheat your oven to 300°F (150°C) and lightly grease a 9×13-inch baking dish. In a large bowl, beat together the melted butter and sugar. Add the eggs one at a time, beating well after each addition. Blend in the cream-style corn, green chiles, Monterey Jack cheese, and Cheddar cheese.
In a separate bowl, stir together the flour, cornmeal, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until smooth. Pour the batter into the prepared baking dish.
Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let it cool slightly before serving. This Mexican cornbread is best enjoyed warm, paired with your favorite chili or soup!
