Fiesta Corn Bread

Name: Fiesta Corn Bread
Ingredients: 3/4 cup butter, softened; 3/4 cup sugar; 4 large eggs; 1 can (14-3/4 ounces) cream-style corn; 1 cup all-purpose flour; 1 cup cornmeal; 3 teaspoons baking powder; 1/4 teaspoon salt; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1 can (4 ounces) chopped green chilies; 1 jar (4 ounces) diced pimientos, drained

12 ingredients

3 steps

Ingredients

3/4 cup butter, softened
3/4 cup sugar
4 large eggs
1 can (14-3/4 ounces) cream-style corn
1 cup all-purpose flour
1 cup cornmeal
3 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chilies
1 jar (4 ounces) diced pimientos, drained

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos.
2

Transfer to a greased
3

. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.