Sunday, October 23, 2011

Absolute Mexican Cornbread

I spent all of Saturday in high gear baking and decorating cupcakes for Coffee Hour at church. After I finally had everything ready it was time for me to clean up the kitchen and bake again. This time it was to make cornbread to accompany the chili I had in the crock pot for dinner. Although I was wicked tired I managed to muster the energy for one last baking endeavor for the day. The prep time for the Absolute Mexican Cornbread is only about 15 minutes but it is worth the time and is the best cornbread recipe I have ever had. It is so moist and delicious that it is worth every minute you spend whipping up a batch. This recipe came from All Recipes and it is a total winner in my book.

Absolute Mexican Cornbread

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) 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 degrees F (150 degrees C). 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, Chile's, 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 center of the pan comes out clean.

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