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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Chili Cheese Cornbread Recipe

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This recipe for Sweet Chili Cheese Cornbread is from The Jensen Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter (2 sticks), at room temperature
1 c. sugar
4 eggs at room temperature*
1 4 oz can chopped green chiles
1 c. cream style corn
1 c. flour
4 tsp. baking powder
1/4 tsp. table salt
1 c. cornmeal
1/2 c. grated Monterey jack Cheese
1/2 c. grated cheddar cheese (I like medium or sharp)
*To quickly bring eggs to room temperature, place them in warm water for about 10 minutes before cracking.
Directions:
Directions:
Preheat oven to 350º
Beat butter and sugar together until fluffy, about 1 minute. Add in eggs one at a time, beating well after each one. Add green chiles and corn and mix well. In a separate bowl combine flour, baking powder, and salt. Take a spoonful of flour mixture and toss with grated cheeses (this will help prevent the cheese from sticking together in a big lump.) Add remaining flour mixture, and cornmeal to bowl and stir to combine. Lastly, add grated cheese and mix until well distributed.
Pour mixture into a 9×13 inch baking pan. Reduce heat to 300º and bake for 50-60 minutes or until knife inserted in center of pan comes out with no goopy batter on it.

 

 

 

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