Corn BreadIt became our family tradition to make homemade cornbread, to serve with our Thanksgiving dinner.

I will share a cornbread recipe my daughter tried last year, and everyone really enjoyed  it, so hopefully you will to.  It is very light, moist, and savory, which makes it that much more interesting.


  • 1 cup butter, melted
  • 1 cup sugar
  • 15 oz can cream- style corn
  • 2 oz  (1/2 can) chopped green chili peppers, drained
  • 1/2 cup Monterrey Jack Cheese, shredded
  • 1/2 cup Cheddar Cheese, shredded
  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 4 tsp baking powder
  • 1/4 tsp salt

Very Moist and Savory Corn Bread


  1. Combine melted butter and sugar, and beat well together.
  2. Add cream-style corn, chili peppers, and both cheeses.
  3. Blend well together.
  4. Mix together dry ingredients; flour yellow cornmeal, baking powder and salt.
  5. Add to the mixture, and blend in well.
  6. Preheat the oven to 300 degrees F.
  7. Lightly grease a 9 x 13 inch baking pan.
  8. Dust lightly with flour.
  9. Pour the cornbread batter into the greased pan.
  10. Smooth the top evenly with a spoon.
  11. Bake on the middle oven rack, for 1 hour.
  12. Cool completely before serving.


TIP:  I use Vegetable Crisco Shortening to grease my baking sheets. I know some bakers use butter, but I think butter burns much faster, so I prefer Crisco Shortening.

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2 Responses

  1. Fiona - IT Support Perth

    February 9th, 2011 at 6:04 am


    coming from Australia cornbread is far from common. Seeing those pictures though just make my mouth water. I’ll definitely be trying out this recipe.


  2. Suburban Grandma

    February 9th, 2011 at 5:39 pm


    Hey, you can start something new, by baking some and sharing with others, and they might like it as well.
    This cornbread recipe has a little “kick” to it, due to the chili peppers. If you are not into spicy foods, you might want to put a little less in, or omit them all together.

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