member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    Absolute Mexican Cornbread


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: eafrn
    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. Prep Time: approx. 15 Minutes.
    Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 15
    Minutes. Makes 6 servings.
    Printed from Allrecipes, Submitted by Judy Spence

    List of Ingredients




    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

    Recipe



    1 Preheat oven to 300 degrees F (150 degrees C). 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

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |