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Cheesy Mexican Cornbread




Source of Recipe


Internet


List of Ingredients




1 cup butter or margarine, melted
1 cup granulated sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1 cup sharp Cheddar cheese, shredded
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt


Recipe



Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking pan. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies and cheese. In another bowl, stir together flour, cornmeal, baking powder and salt. Add the flour mixture to corn mixture; stir until smooth. Pour batter into the pan and bake for 1 hour, until a toothpick inserted into center of the pan comes out clean. A metal pan will take less time than a glass baking pan, so check now and then. If it's starts to pull away from the sides, check the middle with a toothpick.