Grilling & Recipes: ABSOLUTE MEXICAN CORN BREAD
(Cypress Lake Specific)
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(Cypress Lake Specific)
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Name:
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HubCap
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Subject:
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ABSOLUTE MEXICAN CORN BREAD
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Date:
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3/2/2013 11:48:53 AM
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Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes Servings: 6 "This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable." INGReDIeNTS: 1 cup butter, melted 1 cup white sugar 4 eggs 1 (15 ounce) can cream-style corn 1/2 (4 ounce) can chopped green chile peppers, drained 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded Cheddar cheese 1 cup all-purpose flour 1 cup yellow cornmeal 4 teaspoons baking powder 1/4 teaspoon salt DIReCTIONS: 1. Preheat oven to 300 degrees F (150 degrees C). 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 cream corn, chiles, Monterey Jack and Cheddar cheese. 3. In a separate bowl, stir 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 1 hour, until a toothpick inserted into center of the pan comes out clean.
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