Mexican Cornbread
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
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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, chilies, 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.
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