Absolute Mexican Cornbread

Carrying on Allie’s tradition, every year for Halloween I make a pot of chili for the neighbors before trick or treating begins.  This is my crowd pleasing cornbread recipe that I pair with the Wendy’s Chili recipe.


  • 1 cup butter, melted

  • 1 cup white sugar

  • 4 eggs

  • 1 (15 ounce) can cream-style corn

  • 1/2 (4 ounce) can chopped green chile peppers

  • drained1/2 cup shredded Monterey Jack cheese

  • 1/2 cup shredded Cheddar cheese

  • 1 cup all-purpose flour

  • 1 cup yellow cornmeal

  • 4 teaspoons baking powder

  • 1/4 teaspoon salt


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

  • 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.

  • 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.

  • Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

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