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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I made this just recently, it is fabulous... and yes, 5 teaspoons baking powder! If you do have any leftovers, this freezes well. This can also be baked successfully in muffin tins, you will get about 27-28 muffins, be sure to adjust baking time. If you want to boost up the heat, add in some cayenne pepper. Ingredients:
1 1/2 cups flour |
2 1/2 cups yellow cornmeal |
5 teaspoons baking powder |
1 1/2 teaspoons salt |
4 tablespoons sugar |
1 tablespoon cumin |
1 teaspoon chili powder |
1 (15 ounce) can canned corn niblets, drained |
1 (4 1/2 ounce) can green chilies, diced |
2 eggs, beaten |
1/2 cup melted butter |
2 cups milk or 2 cups half-and-half cream |
1 1/4 cups grated cheddar cheese |
Directions:
1. Set oven to 400 degrees.
2. Butter a 13 x 9-inch baking pan.
3. In a bowl combine first 7 ingredients; mix well.
4. Add in drained corn and green chilies; mix to combine.
5. In a small bowl, mix/whisk together milk, melted butter; add to the corn mixture along with the cheddar cheese; mix well to combine.
6. Pour into prepared baking dish.
7. Bake for about 20-25 minutes, or until golden brown.
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