If you are looking for a typical cornbread recipe or something on the healthier side you are in the wrong place. Although it’s not as wholesome as some cornbread recipes it is the perfect recipe to share and enjoy with a crowd. This cornbread is so delicious and different that it catches people off guard in the best of ways.
I’ve had to copy this recipe at every potluck or luncheon THAT I HAVE PARTICIPATED IN.
This recipe makes a rich and thick cut making it easy to serve and looks so pretty on a plate. This cornbread recipe is moist, stands tall, and has great flavor. It fills and rises in a 9×13 casserole dish perfectly. No dry cornbread here! Do you want a tip or secret?
I rarely have cornbread leftovers and if I do it’s because I put a few pieces back for a meal later in the week.
Ingredients
- 1 Cup Melted Unsalted Butter
- 1 Cup Yellow Cornbread
- 1 Cup Flour
- 1 Cup Sugar
- 4 Eggs
- 1 15-oz Can Creamed Corn
- 1 Small Can Diced Green Chili Peppers (drained)
- 2 Cups Shredded Mexican Cheese
- 4 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
Instructions
- Preheat Oven to 300°
- Grease 9×13 Pan
- Beat together butter and sugar
- Add eggs, creamed corn, diced chili peppers, and cheese
- Mix the dry ingredients
- Combine the dry ingredients with the wet ingredients
- Pour into pan and bake for 1 hour.
Notes
You can substitute the chili peppers for jalapeños if you want more of a spicy kick!
Don’t say I didn’t warn you about the holding some back! I am thrilled you’re interested in this recipe. I hope that you decide to give it a try! The last time I made it was over the weekend to celebrate my brother-in-laws birthday. It was a perfect side dish to the crawfish boil we had!
Do you love appetizers? A popular family appetizer recipe that you should try is my moms Stuffed Mushrooms! Click here for the recipe. You know you will enjoy it!
Roots of Discovery 
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