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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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:
1 cup butter, melted |
1 cup white sugar |
4 eggs |
1 (15 ounce) can cream-style corn |
0.5 (4 ounce) can chopped green chili 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 |
Directions:
1. Preheat oven to 300°F; lightly grease a 9x13-inch baking dish.
2. 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.
3. 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.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
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