Tuesday, May 31, 2011

Absolute Mexican Cornbread

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.
 Prep Time: approx. 15 Minutes.
   Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 15
   Minutes. Makes 6 servings.

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

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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