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Mexican Cornbread Recipe

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This recipe for Mexican Cornbread, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, May 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter melted
1 cup sugar
4 eggs
1 (15 oz) can cream-style corn
1/2 (4 oz) can chopped green chile peppers; drained
1/2 cup Monterey Jack cheese
1/2 cup shredded cheddar cheese
1 cup flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

Directions:
Directions:
Preheat oven to 300. Lightly grease 13 x 9 baking dish.

In large bowl, beat together butter and sugar. Beat in eggs. Blend in corn, chiles, and cheeses.

In separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into pan.

Bake for 1 hour.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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