Cornbread Mile High And Moist |
|
 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Three out of five of us love this. Goes with any Mexican dish I prepare. Stays moist for days. Ingredients:
1/2 c butter,melted |
1/2 c sugar |
4 eggs |
1 (15 oz) can cream-style corn ( have used 19 oz can as well) |
1 (4oz) can chopped green chilies |
1/2 of a sweet red or orange pepper, diced |
1 c kraft tex-mex cheese blend ( cheddar, and monterey jack with jalepeno) |
1 c all purpose flour |
1 c yellow cornmeal |
4 tsp baking powder |
1/4 tsp salt |
Directions:
1. Preheat oven to 300 F, and lightly grease a 9x9x2 baking dish. ( The size of the dish is what makes it mile high, as the original recipe called for a 9x13 dish)
2. In a large bowl, beat together butter and sugar. Add eggs one at a time and beat after each
3. Blend in creamed corn,chilies,peppers,and cheese.
4. In separate bowl combine flour, cornmeal,baking powder and salt. Add dry ingredients to wet and stir until smooth. Pour batter into pan and bake for 50 - 60 minutes until a toothpick inserted in center comes out clean.
5. Next time I make it I will TRY and add a photo :o)
6. P.S. UPDATE I've been told y'all in the US of A don't have 9x9 dishes. As measurements can vary, feel free to use an 8x8 instead. Also, I understand that for some the temp of 300F is insufficient to get it mile high . Feel free to change the temp to 400 or 450 and adjust the time accordingly. My concern is it burning due to the sugar content, or drying out. Whatever floats yer boat! It is delicious though, so give er a go.
|
|