"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Corn Bread Recipe

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This recipe for Mexican Corn Bread, by , is from THE SMYTH FAMILY TREE COOKBOOK , 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!

Jerry Smyth


cup butter, melted
cup white sugar
4 eggs
1 (15 oz.) can cream-style corn
4.5 ounce can of chopped green chili peppers
cup shredded Monterey Jack cheese
cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
teaspoon salt
4 teaspoons baking powder

Preheat oven to 300 degrees F.
Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together butter and sugar.
Beat in eggs one at a time.
Blean in cream corn, chilies, Monterey Jack and Cheddar cheese.
In a separate bowl, stir together flour, cornmeal, baking powder, and salt.
Add flour mixture to corn mixture; stir until smooth.
Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into the center of the pan, comes out clean.

Personal Notes:
Personal Notes:
Tastiest and moistest cornbread ever! I love it in particular with baked beans or pea soup.




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