Wednesday, August 19, 2009

Absolutely the BEST Mexican Cornbread

1 c. butter- melted
1 c. white sugar
4 eggs
1 can creamed style corn
1 can chopped green chilies
½ c. shredded jack cheese
½ c. shredded cheddar cheese
1 c. flour
1 c. yellow corn meal
4. tsp. baking powder
¼ t. salt

Grease a 9 x 13 inch pan. Preheat oven to 300. Beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, and cheeses. 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 1 hour or until toothpick comes out clean.

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