Recipe Monday: Sweet Mexican Cornbread for Cold Days

Closeup of fresh corn bread with chilies and jalapeno peppers in a cast iron pan.

You people are going to hate me.  But I just saw that these spring-like temperatures will be dropping to frigid temps on Thursday night and Friday.  Which means soup weather isn’t over.

I think you likely have a good soup recipe, but I have the perfect cornbread.  And I mean PER. FECT. It’s a sweet one, so if you like savory, move on along. If you like dessert, then you’ll love this one.

Sweet Mexican Cornbread

Adapted from


  • 1 cup butter, melted
  • 1 cup white sugar
  • 4 eggs
  • 1 (15 oz.) can cream-style corn
  • 1 (4 oz.) can chopped green chile peppers, drained
  • 1/2 cup shredded Monterey Jack cheese with jalapeno peppers
  • 1/2 cup shredded Cheddar cheese
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt


  1. Preheat oven to 300 degrees F. Lightly grease a 9×13 inch baking dish.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

READ MORE: Arkansas’ Best Breakfast Spots

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