Diva Tasting: Mexican Cornbread….

Mexican Cornbread


1 Cup Butter, Melted

4 Eggs

1 (15 Ounce) Can Cream-Style Corn

1/2 (4 Ounce) Can Chopped Green Chile Peppers, Drained

1 Cup Shredded Monterey Jack Cheese

1 Cup Shredded Cheddar Cheese

1 Cup All-Purpose Flour

1 Cup Yellow Cornmeal

4 Teaspoons Baking Powder

1/4 Teaspoon Salt


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

  2. 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.

  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.


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