Sweet Mexican Cornbread Recipe
This Sweet Mexican Cornbread Recipe is moist and perfect for your favorite chili recipes. It's sweet and savory which makes it absolutely delicious!
- 2 sticks butter salted
- 1 cup granulated sugar
- 4 eggs
- 1 3/4 cups all-purpose flour
- 1 cup cornmeal
- 2 Tablespoons baking powder
- ¼ teaspoon salt
- 7 oz can chopped green chilies
- 16 oz can creamed corn
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Preheat oven to 350 degrees F. Cream the butter and sugar in a large mixing bowl or stand mixer until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order, stir until just combined. Pour into a 9×13 inch baking dish that has been sprayed with cooking spray. Bake for 30-40 minutes, or until toothpick comes out clean from center. Garnish with chopped fresh cilantro if desired. Cut into squares and serve warm or room temperature.
Calories: 206.6kcal | Carbohydrates: 37.02g | Protein: 6.03g | Fat: 4.33g | Saturated Fat: 2g | Cholesterol: 48.34mg | Sodium: 220.88mg | Potassium: 258.22mg | Fiber: 2.09g | Sugar: 14.07g | Vitamin A: 151.14IU | Vitamin C: 2.79mg | Calcium: 124.96mg | Iron: 1.4mg