"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Killer Corn Bread Recipe

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This recipe for Killer Corn Bread, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Friday, September 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2# butter at room temperature
3/4 C. sugar
4 eggs
1 (7-oz.) can diced green chilies
1-1/4 C. creamed corn
1 C. grated Cheddar cheese
1-1/2 C. flour
1 C. yellow cornmeal
4 tsp. baking powder
1/4 tsp. salt

Directions:
Directions:
Cream the butter and sugar together until light and fluffy, then beat in the eggs beating for 2 minutes more.
Stir in the chilies, creamed corn and grated cheese.
Sift dry ingredients together and stir into the creamed mixture.
Line muffin cups with paper liners and spoon batter into liners, about 2/3'ds full.
Bake at 350 degrees about25 minutes, or until nicely browned.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
45 minutes or less
Personal Notes:
Personal Notes:
These are great with chilie con carne.

 

 

 

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