Mexican Cornbread

1 C Butter, melted

1 C Sugar

4 Eggs

1 (15 oz.) can cream corn

1-2 Fresh jalapeños, thinly sliced

1 C Shredded cheese (Cheddar, Monterey Jack)

1 C Flour

1 C Cornmeal

4 t Baking powder

¼ t salt

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, jalapeños, and cheese.
3. 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.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

 Return To Recipes