This recipe for Martha's Cornbread, by Debbie Kana, is from The POPP Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup flour 1 cup cornmeal 4 teas. baking powder 1/4 teas. salt 1/2 teas. pepper 1 cup butter 1/2 cup sugar 4 eggs 1 small can green chilies 1 can cream style corn 1/2 cup jack cheese 1/2 cup cheddar cheese
In one bowl mix flour, salt, pepper, cornmeal and baking powder. In another bowl cream sugar and butter. Add eggs and mix well. Add chilies, corn and cheeses. Blend into flour mixture. Bake at 350 degrees for 5 minutes, then reduce heat to 300 degrees and bake for 55 minutes.
This is great with a crawfish boil. It's from David's Aunt Martha Kopecky.
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