Kayelle
Chef Extraordinaire
Mexican Cornbread (my way)
- ½ cup butter, melted
- 1/3 cup white sugar
- 4 eggs
- 1 (15 ounce) can cream-style corn
- 1 4 oz. can chopped green chile peppers, drained
- 1/2 cup shredded Pepper Jack cheese
- ½ cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- Preheat oven to 325degrees . 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 the cream corn, chiles, Pepper Jack cheese along with the cheddar cheese
- In a separate bowl, whisk 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 50 minutes, until a toothpick inserted into center of the pan comes out clean.