Absolute Mexican Cornbread


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

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.


Ingredients You'll Need

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

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.


Questions, Comments & Reviews



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