Tuesday, January 5, 2016


Absolute Mexican Cornbread

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15oz) can cream style corn
1/2 (4oz) 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

Preheat oven to 300.   Lightly grease a 9x13 inch baking dish.

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.

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.

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


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