Mexican Cornbread

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.


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


Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9×13-inch baking dish.

Beat together butter and sugar in a large bowl. Beat in eggs one at a time. Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.

Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth. Pour batter into the prepared pan.

Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.

Enjoy !

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