Tuesday, June 8, 2010

Mexican Cornbread

• 1 cup butter, melted
• 1 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 1/2 (4 ounce) can chopped green chile peppers, drained
• 1/2 cup shredded Monterey Jack cheese
• 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 (150 degrees C). Lightly grease a 9x13 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.

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