Mexican Cornbread (my way)

[Kayelle]

Mexican Cornbread (my way)

• ½ cup butter, melted
• 1/3 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 1 4 oz. can chopped green chile peppers, drained
• 1/2 cup shredded Pepper Jack cheese
• ½ 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 325degrees . 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 the cream corn, chiles, Pepper Jack cheese along with the cheddar cheese
3. In a separate bowl, whisk 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 50 minutes, until a toothpick inserted into center of the pan comes out clean.

 

[Cheryl J]

This sounds really good, Kay. I'm going to make a batch of chili in the next few days and will make your cornbread recipe for a side. Copied and saved.

 

[Kayelle]

Thanks and I think you'll like this cornbread Cheryl. It has a great flavor, just slightly sweet, not cake like, but still moist and not crumbly.

 

[Bama-Rick]

Mexican Cornbread (my way)

• 
  ½ cup butter, melted

• 
  
  it looks good maybe i'll try this next time and anything which starts with a 1/2 cup of butter is southern no matter where it says it's from

 

[salt and pepper]

Mine is almost the same recipe but without creamed corn!

[/IMG]

 

[Kayelle]

Your pictures are always so beautiful Joey....sure is tasty cornbread to be sure.