Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 cup butter, melted; 1 cup white sugar; 4 eggs; 1 (15 ounce) can cream-style corn; 0.5 (4 ounce) canchopped green chili peppers, drained; 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

8 steps

Ingredients

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
0.5 (4 ounce) canchopped green chili peppers, drained
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 300F; lightly grease a 9x13-inch baking dish.
2

In a large bowl, beat together butter and sugar.
3

Beat in eggs one at a time.
4

Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
5

In a separate bowl, stir together flour, cornmeal, baking powder and salt.
6

Add flour mixture to corn mixture; stir until smooth.
7

Pour batter into prepared pan.
8

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