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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!

Contributor:  
Contributor:  
Jerry Smyth

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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