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Green Chili and Cheese Cornbread




Source of Recipe


Internet


List of Ingredients




1/2 C butter, room temperature
1/2 C (or less) sugar
4 eggs
4 oz. mild green chilis, seeded and chopped (I use a 4-oz can)
1 lb. creamed corn
1/2 C (1-1/2 oz) grated Monterey Jack cheese
1/2 C (1-1/2 oz) grated cheddar cheese
1 C flour
1 C yellow cornmeal
4 tsp. baking powder
1/2 tsp. salt


Recipe



Grease and flour a 9x13-inch baking pan. Cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in chilis, cheese and corn. Combine dry ingredients; add to corn mixture, blend well. Bake in 300F oven until golden brown and it begins to pull away from the sides of the pan (about 55 minutes).

May be prepared 1 week ahead: Cool completely, wrap in foil, and freeze. Thaw completely; reheat in foil at 325F for 20 minutes, then 5 minutes unwrapped to lightly toast.

Notes: I make this in two 9-inch round cake pans, evenly dividing the batter between the pans. Cool in pans 5-10 minutes, then turn out and cool on rack. This results in 2 round cakes about 1 inch high, which I then cut into wedges. Delicious!!