Cheesy Mexican Cornbread
Perfectly moist and bursting with fresh flavor, this cornbread really is the best Cheesy Mexican Cornbread!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 36 Servings
- 1 tbsp olive oil
- 2 ears fresh corn corn removed from cobs (approximately 1 1/2 cups corn)
- 1 red bell pepper chopped
- 1/2 small onion chopped
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter melted
- 2/3 cup sugar
- 4 eggs
- 15 oz cream-style corn 1 can
- 4 oz chopped green chili peppers 1 can - drained
- 2 cups KRAFT Mexican blend shredded cheese
Preheat oven to 300 degrees.
Lightly grease a 9x13 inch baking dish.
In a medium pan, saute fresh corn, bell pepper and onion in olive oil for 5-7 minutes until tender.
In a medium bowl, stir together flour, cornmeal, baking powder and salt. Set aside.
In a large bowl, beat together butter and sugar. Add in eggs one at a time, beating well after each addition.
Stir in cream-style corn, green chiles, Mexican cheese and bell pepper/onion/corn mixture.
Add dry mixture to wet mixture and stir until smooth. Pour batter into prepared pan.
Bake for 1 hour or until a toothpick inserted into center of the pan comes out clean.
Let cool slightly before cutting and serving.
Calories: 107kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 148mg | Potassium: 114mg | Fiber: 1g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 1mg