Mexican Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Preheat oven to 300º. Put 2 Tbsp. of butter in a 9"X13" oblong pan and heat in the oven until melted. Add ingredients. Cook cornbread for 1 hour.
1 cup butter
1 cup sugar
4 eggs
1- 15 oz. can cream style corn
4 oz. chopped green chilies, drained (or roasted Hatch peppers)
½ cup shredded Monterey Jack cheese
½ cup cheddar cheese
1 cup flour
1 cup yellow corn meal
4 tsp. baking powder
¼ tsp. salt
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Directions: |
Directions:1 cup butter, melted in a bowl
1 cup sugar
Beat the butter and sugar together in a bowl.
Beat in 4 eggs 1 at a time.
Add:
1-15 oz. can of cream style corn.
4-6 oz. green chilies, drained or roasted hatch peppers
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
Thoroughly mix together.
In a separate bowl:
1 cup all-purpose flour
1 cup yellow corn meal
4 tsp. baking powder
¼ tsp. salt
Mix together thoroughly and add to corn mixture. Beat until smooth.
Pour into a 9" X 13" pan that has been greased and cook for 1 hour. |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Optional: Add 1/2 cup sour cream.
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