Fiesta Cornbread

Name: Fiesta Cornbread
Ingredients: 3/4 c. margarine; 3/4 c. white sugar; 4 eggs; 1 (4 oz.) can green chilli peppers, chopped; 1 whole small jar pimiento, chopped; 1 (17 oz.) can cream-style corn; 1/2 c. (2 oz.) grated Monterey Jack cheese; 1/2 c. grated Cheddar cheese; 1/4 tsp. salt; 1 c. flour; 1 c. cornmeal; 4 tsp. baking powder

12 ingredients

1 steps

Ingredients

3/4 c. margarine
3/4 c. white sugar
4 eggs
1 (4 oz.) can green chilli peppers, chopped
1 whole small jar pimiento, chopped
1 (17 oz.) can cream-style corn
1/2 c. (2 oz.) grated Monterey Jack cheese
1/2 c. grated Cheddar cheese
1/4 tsp. salt
1 c. flour
1 c. cornmeal
4 tsp. baking powder

Directions

1

Preheat oven to 350°. Grease and flour an 8 1/2 x 1 1/2-inch baking dish. Combine margarine in a large bowl and cream with sugar until light and creamy. Add eggs, one at a time, blending well after each egg addition. Add chilli peppers (leave seeds in if you prefer a hotter taste). Add pimiento and cream-style corn and blend well. Then add the two cheeses and salt. In separate bowl, sift the flour, cornmeal and baking powder and add the cheese mixture. Blend and pour into the prepared baking dish. Reduce heat to 300° and bake 1 hour.