Absolute Mexican Cornbread
1 cup butter, melted
1 cup white sugar
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
Preheat oven to 300 degrees F (150 degrees C).
Lightly grease a 9x13 inch baking dish.
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.
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 in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Pairs Well With
This is the yummiest, most moist cornbread I have ever had. I get requests for it all the time. It's almost like a cake.