Mexican
Cornbread
TOTAL TIME
1hr 15mins
PREP 15 MINS
COOK 1 HR
Another allrecipes find. She says "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 Nutrition
SERVINGS 6 UNITS US
- 1⁄2cup butter, melted
- 3⁄4cup white sugar
- 4eggs
- 1(15 ounce) can cream-style corn
- 2ounces canschopped green chili peppers, drained
- 1⁄2cup shredded monterey jack cheese
- 1⁄2cup shredded cheddar cheese
- 1cup all-purpose flour
- 1cup yellow cornmeal
- 1⁄4teaspoon salt
- 4 teaspoons baking powder
DIRECTIONS
o
Preheat oven to 300 degrees F (150 degrees C).
o
Lightly grease a 9x13 inch baking dish.
o
In a large bowl, beat together butter and sugar.
o
Beat in eggs one at a time.
o
Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
o
In a separate bowl, stir together flour, cornmeal, baking powder
and salt.
o
Add flour mixture to corn mixture; stir until smooth.
o
Pour batter into prepared pan.
Bake
in preheated oven for 1 hour, until a toothpick inserted into center of the pan
comes out clean.
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