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Cornbread Mile High And Moist Recipe

Ingredients

How to make it

  • Preheat oven to 300 F, and lightly grease a 9x9x2" baking dish. ( The size of the dish is what makes it mile high, as the original recipe called for a 9x13 dish)
  • In a large bowl, beat together butter and sugar. Add eggs one at a time and beat after each
  • Blend in creamed corn,chilies,peppers,and cheese.
  • In separate bowl combine flour, cornmeal,baking powder and salt. Add dry ingredients to wet and stir until smooth. Pour batter into pan and bake for 50 - 60 minutes until a toothpick inserted in center comes out clean.
  • Next time I make it I will TRY and add a photo :o)
  • P.S. UPDATE I've been told y'all in the US of A don't have 9x9 dishes. As measurements can vary, feel free to use an 8x8 instead. Also, I understand that for some the temp of 300F is insufficient to get it" mile high". Feel free to change the temp to 400 or 450 and adjust the time accordingly. My concern is it burning due to the sugar content, or drying out. Whatever floats yer boat! It is delicious though, so give er a go.

Reviews & Comments 9

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  • recipesrule 16 years ago
    This is exactly what mine looks like when I follow my instructions as given. The original recipe is on Allrecipes and is called Absolute Mexican cornbread. The one I posted is my version of it.Yours looks really good. Glad it finally worked out for you
    Betty
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    " It was excellent "
    pointsevenout ate it and said...
    Alrighty then! Having another go at this recipe. Baking it in an 8x8 pan. The info I have says the 9x9 pan is mis-information. We'll see. Other alterations: I let the butter soften instead of melt so I could whip it up with the blender; then added the sugar and beat till light and fluffy; then added the eggs one at a time.Trying to put this together like I would a cake recipe. Oops! Ran out of cornmeal. Only 3/4 cup. Made up for it with AP flour.Also have the oven on 425 degrees to give the baking powder some good heat to get excited over. Pulled it after 35 minutes.A little bit of heat with a little bit of sweet. Nice and moist.
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    " It was excellent "
    pointsevenout ate it and said...
    HELP! The cornbread didn't raise at all. I'm sure I did the recipe per spec. And all my ingredients are good.

    Are you sure the temperature is 300? All the cornbread recipes that come to mind always had at least 400 degrees set. Toothpick test comes out clean and the cornbread is golden brown but it is still the same size as the batter was an hour ago. Please check your notes and tell me you made a typo.
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    " It was excellent "
    pointsevenout ate it and said...
    Eureka! Found a 10x10 baking dish. Lined two sides with flattened tinfoil then lined the bottom and sides with tinfoil. Effectively a 9x9 dish. More in an hour.
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    " It was excellent "
    pointsevenout ate it and said...
    Dang! No 9x9 baking dishes anywhere. I have 9" pie dishes, 9" cake tins, 8x8 baking dishes and even one with a fluted bottom. Guess I'm outta' luck in making this cornbread unless an 8x8 will hold the batter without spilling over when cooked.
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    " It was excellent "
    divaliscious ate it and said...
    I like the fact it is baked at such a low heated oven, normally my corn bread recipes all call for 400 or even 425 degreed ovens....Im am sure besides the peppers and corn really help this keep moist! I will follow your recipe for tonight's dinner of rice and beans!
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    " It was excellent "
    momo_55grandma ate it and said...
    wow love this recipe thanks
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  • kidaria 16 years ago
    I used to have a cornbread recipet but misplaced it. I am so glad you post one. I would be trying this soon!
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    " It was excellent "
    debbie919 ate it and said...
    I KNOW this is good, love it! Will definitely try it in the smaller pan...thanks!
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recipesrule Winnipeg, CA

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