| This recipe is liked by 1 person(s). |
Absolute Mexican Cornbread
Nb persons: 6
Yield:
Preparation time: 15 Minutes
Total time:
Source:
| Absolute Mexican Cornbread Rated: Submitted By: Judy Spence Photo By: SunnyByrd Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes "This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable." INGREDIENTS: | |
| 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 |
DIRECTIONS:
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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