Monday, October 19, 2009

Mexican Cornbread

It drives me crazy when I have a horrible picture to go along with a good recipe. Oh well. This was a last minute "what-do-we-take-to-the-potluck-dinner-without-having-to-go-to-the-store" recipe. Turned out to be pretty tasty. Gotta love
1 cup melted butter
1 cup sugar
4 eggs
1 can cream-style corn
1 small can green chilies
1/2 cup shredded Monterey Jack
1/2 cup shredded Cheddar
1 cup flour
1 cup cornmeal
4 tsp. baking powder
1/4 tsp. salt

*Beat together butter and sugar. Beat in eggs, one at a time. Blend in corn, chilies, and cheese. Add dry ingredients and mix until smooth. Pour into greased 9X13 and bake at 300 for 1 hour.

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