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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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If you want hotter cornbread, replace the green chilies with jalapenos. Ingredients:
1 stick butter, melted |
1/2 c. sugar |
4 eggs |
1 (15-oz.) can creamed corn |
1 (4-oz.) can green chilies |
1/2 c. shredded monterey jack cheese |
1/2 c. shredded cheddar cheese |
1 c. all-purpose flour |
1 c. cornmeal |
4 tsp. baking powder |
1/4 tsp. salt |
Directions:
1. Preheat oven to 300°. In a large bowl, cream together the butter and sugar. Beat in eggs one at a time. Blend in the corn, chilies and cheeses. In another bowl, combine the flour, cornmeal, baking powder and salt. Add the flour mixture to the corn mixture and stir until smooth. Pour into a greased 9 x 13 baking dish and bake for 1 hour or until a toothpick inserted into the center comes out clean.
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