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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Grandma Carole's Chile Cheese Cornbread Recipe

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This recipe for Grandma Carole's Chile Cheese Cornbread is from The Black Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup vegetable oil
1/2 cup coconut sugar
1 cup cornmeal
1 cup flour (can use gluten-free)
1/4 teaspoon salt
4 teaspoons baking powder
1 (4 ounce) can diced mild green chiles
1 (16 ounce) can cream style corn
1/2 pound cheddar cheese, grated
1/2 pound jack cheese, grated
Directions:
Directions:
Preheat oven to 350º. Grease and flour a 9 x 13 x 2 inch baking pan. In a large bowl, mix oil and sugar until blended. Add eggs one at a time, beating well after each addition. In a separate, smaller bowl, mix together flour, cornmeal, salt and baking powder. Add the dry mixture to the wet mixture and mix well. Add chiles, corn and cheeses and blend thoroughly. Spread mixture evenly in pan and place in oven. Immediately reduce oven temperature to 300º and bake for 45 minutes to one hour until a knife inserted in the center comes out clean. Do not over-bake to prevent dryness. (Note: Preheating at 350º allows for browning, but will over-bake the cornbread if baked at that temperature the entire time.)
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
20 minutes plus baking time

 

 

 

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