Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 12 cup butter, melted; 34 cup white sugar; 4 eggs; 1 (15 ounce) can cream-style corn; 1 (4 ounce) canchopped green chili peppers, drained (may use 1/2 if you want it less spicy); 12 cup shredded monterey jack cheese; 12 cup shredded cheddar cheese; 1 cup all-purpose flour; 1 cup yellow cornmeal; 4 teaspoons baking powder; 14 teaspoon salt

11 ingredients

9 steps

Ingredients

12 cup butter, melted
34 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1 (4 ounce) canchopped green chili peppers, drained (may use 1/2 if you want it less spicy)
12 cup shredded monterey jack cheese
12 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
14 teaspoon salt

Directions

1

Preheat oven to 300 degrees.
2

Spray a 9x13 inch baking dish with non stick cooking spray.
3

In a large bowl, beat together butter and sugar.
4

Beat in eggs one at a time.
5

Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
6

In a separate bowl, stir together flour, cornmeal, baking powder and salt.
7

Add flour mixture to corn mixture; stir until smooth.
8

Pour batter into prepared pan.
9

Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.