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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
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I love this breadit's my most requested recipe and has won blue ribbons at county fairs in three different states.Jean K Irving, Thousand Oaks, California Ingredients:
3/4 cup butter, softened |
3/4 cup sugar |
4 eggs |
1 can (14-3/4 ounces) cream-style corn |
1 cup king arthur unbleached all-purpose flour |
1 cup cornmeal |
3 teaspoons baking powder |
1/4 teaspoon salt |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup (4 ounces) shredded cheddar cheese |
1 can (4 ounces) chopped green chilies |
1 jar (4 ounces) diced pimientos, drained |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos.
2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Refrigerate leftovers. Yield: 15 servings.
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