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Absolutely Best Mexican Cornbread Recipe Ever

Absolutely Best Mexican Cornbread Ever 

"This has got to be the tastiest and the most moist cornbread I have ever made." The original recipe of this delicious mexican cornbread called for half this amount of cheese and green chillies and didn't mention the jalapeno peppers either. My favorite cheese is colby jack so that is what I use and have also edited the recipe to reflect that, as it originally called for cheddar. Oh, and feel free to adjust the sugar to your taste... this recipe is very sweet.


15 Min


1 Hr


1 Hr 15 Min



1 cup butter, melted

1 cup white sugar
(adjust to your taste if you prefer less, it's quite sweet) 

4 eggs

1 (15 ounce) can cream-style corn

1 (4 ounce) can chopped green chile peppers, un-drained

Optional: Finely diced jalapeno peppers (to taste) 

1 cup shredded Monterey Jack cheese

1 cup shredded Colby cheese

1 cup all-purpose flour

1 cup cornmeal
(yellow, white or blue)

4 teaspoons baking powder

1/4 teaspoon salt


Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 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.