Mexican Corn Bread

This Mexican Corn Bread is a flavorful twist on classic cornbread, packed with creamy textures, bold spices, and gooey cheese. With the addition of green chilies, two types of cheese, and cream-style corn, this moist and delicious bread is perfect as a side dish or even as a standalone snack. It’s sure to become your new favorite cornbread recipe!

Ingredients

• ½ cup butter, melted
• ¾ cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 4.5 ounce can of chopped green chili peppers, drained
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ¼ teaspoon salt
• 4 teaspoons baking powder

Directions

Step 1: Preheat and Prep

1. Preheat your oven to 300°F (150°C) .
2. Lightly grease a 9×13 inch baking dish with butter or nonstick spray. Set aside.

Step 2: Mix Wet Ingredients

1. In a large mixing bowl, beat together the melted butter and sugar until smooth and creamy.
2. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
3. Stir in the cream-style corn, drained green chili peppers, Monterey Jack cheese, and cheddar cheese. Mix until well combined.

Step 3: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt. This ensures even distribution of the leavening agents and prevents clumps.

Step 4: Combine Wet and Dry Mixtures

1. Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth and free of lumps. Be careful not to overmix, as this can make the cornbread dense.

Step 5: Bake

1. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
2. Bake in the preheated oven for 1 hour , or until a toothpick inserted into the center of the pan comes out clean.

Step 6: Cool and Serve

1. Remove the cornbread from the oven and let it cool slightly in the pan for 5–10 minutes before slicing.
2. Cut into squares and serve warm. Enjoy it as a side dish with soups, stews, or chili, or enjoy it on its own as a cheesy, spicy treat!

Tips for Success

• Cheese Variations: Swap Monterey Jack and cheddar for pepper jack cheese if you want an extra kick of heat, or use queso fresco for a milder flavor.
• Spice Level: Adjust the spice by using mild or hot green chilies, depending on your preference.
• Add-Ins: Stir in cooked bacon bits, diced jalapeños, or sautéed onions for additional flavor and texture.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the microwave or oven for best results.
• Freezing: Wrap individual portions in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and reheat before serving.

Why You’ll Love This Recipe

This Mexican Corn Bread is the ultimate upgrade to traditional cornbread. The combination of creamy corn, zesty green chilies, and melty cheeses creates a moist, flavorful bread that’s anything but boring. Perfectly balanced with sweetness from the sugar and savory notes from the cheese and chilies, it’s versatile enough to pair with any meal or stand alone as a satisfying snack. Whether you’re serving it at a family dinner, potluck, or holiday feast, this cornbread is guaranteed to impress. Dive into this cheesy, spicy delight and savor every bite of the tastiest and moistest cornbread ever!