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Beverly's Corn Pie Cornbread Recipe

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This recipe for Beverly's Corn Pie Cornbread, by , is from Drouin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenna Drouin

Category:
Category:

Ingredients:  
Ingredients:  
Corn Pie

1 Cup butter
Cup sugar
4 Eggs
1 Can (4 oz.) green chilies chopped (I use the canned Ortega, mild and I normally use 2 cans)
1 Can cream-style corn
1/2 Cup shredded jack cheese
1/2 Cup shredded mild Cheddar cheese
(I use the mixed Mexican blend and I increase it to about 1 and 1/2 cups)
1 Cup all-purpose flour
1 Cup yellow cornmeal
4 teaspoons baking power
1/4 teaspoon salt

Directions:
Directions:
Preheat oven to 350 degrees.
Cream butter and sugar. Add eggs, one at a time, mixing in well. Add chilies, corn and cheese; mix well.
Sift flour and then measure; sift cornmeal and then measure; sift both together with baking powder and salt and add to corn mixture. (I do not sift either the flour or cornmeal but I do mix them together before adding AND I add the salt and the baking powder to butter, sugar mixture when I add the chilies, etc.). Pour into greased and floured baking dish 9x13 pyrex dish. Put dish in oven and reduce heat to 300 degrees. Bake for one hour -- a toothpick should come out clean when inserted into the middle; it will be "slick" because of the butter and oil from the cheeses but nothing should cling to it.

Number Of Servings:
Number Of Servings:
9-12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This goes great with chili or as an appetizer, it was such a treat when my mother made this.

 

 

 

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