Mexican Cornbread

Mexican Cornbread

This Mexican Cornbread has to be the tastiest and most filling cornbread I have ever made. This is the most requested thing by far, so I’m sharing it. Don’t be fooled by their content. This is unacceptable.

Cornbread is delicious and easy enough to make at home, but it’s actually a versatile recipe that can add many flavor additions to suit whatever you’re making. This Mexican-style cornbread gets great flavor and texture from creamed corn and shredded cheese. The onions, peppers, and jalapeño peppers provide the perfect amount of heat, making it a favorite for all Southern cornbread lovers. 977 grated Monterey Jack cheese

½ cup grated Cheddar cheese

1 cup all-purpose flour

1 cup cornstarch

4 teaspoons baking powder

¼ teaspoon salt

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PREPARATION:

Preheat the oven to 350 F. Lightly grease a 9×13 baking pan.

Beat the butter and sugar in a large bowl. Beat the eggs one by one. Stir in corn, red peppers, Monterey Jack cheese and Cheddar cheese.

Sift the flour, corn starch, baking powder and salt into a separate bowl. Add flour mixture to corn mixture; mix until smooth. Pour the 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.