Absolute Mexican Cornbread

This is from my mother-in-law which she pulled from All Recipes, submitted by Judy Spence. She wrote on the printout, “Very good! Moist!”

1/2 cup butter, melted

1/2 cup white sugar

4 eggs

15 oz can creamed-style corn

1/2 of a 4  oz 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 tsp baking powder

1/4 tsp salt

1. Heat oven to 300. Lightly grease a 9×13″ 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 & 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 50 minutes to 1 hour, until a toothpick inserted into center of the pan comes out clean.


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Filed under Bread, Mexican

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