I once found a recipe for Mexican cornbread in the very first “real” cookbook I ever received: “The I Don’t Know How to Cook Book” my mother gave me before going off to college. It was delicious. For some reason when I wanted it again I couldn’t find the book (even though I had the recipe marked just a few days ago) so I looked it up online; this recipe, I dare say, may be the exact same…
Ingredients:
1 C butter, melted
1 C white sugar
4 eggs
1 (15-oz) can cream-style corn
1/2 (4-oz) can chopped green chile peppers, drained {I used the whole can. And it is my personal opinion that Old El Paso is the best brand for this product.}
1/2 C shredded Monterey Jack cheese
1/2 C shredded cheddar cheese
1 C all-purpose flour
1 C yellow cornmeal
4 t baking powder
1/4 t salt
1. Preheat oven to 300 degrees. Lightly grease a 9×13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, Monterey Jack and Cheddar cheese. {I wasn’t able to find shredded Monterey Jack cheese in its own bag but thankfully Borden has a mixture of cheddar and Monterey Jack, which makes this recipe that much easier!}
3. 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.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Yields however many servings you can get according to how you cut it–out of a 9×13 baking dish.
This cornbread is a great side dish for Mexican Chicken Stew!
Source: Submitted to Allrecipes.com by Judy Spence