Cheesy Mexican Cornbread

[Guest guest]

Cheesy Mexican Cornbread

 

1 cup butter or margarine, melted

1 cup granulated sugar

4 eggs

1 (15 ounce) can cream-style corn

1/2 (4 ounce) can chopped green chile peppers, drained

1 cup sharp Cheddar cheese, shredded

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1/4 teaspoon salt

 

Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking pan. In a

large bowl, beat together butter and sugar. Beat in eggs one at a time.

Blend in cream corn, chilies and cheese. In another bowl, stir together

flour, cornmeal, baking powder and salt. Add the flour mixture to corn

mixture; stir until smooth. Pour batter into the pan and bake for 1 hr,

until a toothpick inserted into center of the pan comes out clean. A

metal pan will take less time than a glass baking pan, so check now and

then. If it's starts to pull away from the sides, check the middle with

a toothpick.