Ingredients
-
1/2
-
3/4
-
4
-
1
-
2
-
1/2
-
1/2
-
1
-
1
-
1/4
-
-
-
-
-
Directions
Mexican Cornbread, Another allrecipes find. She says “This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don’t let the ingredients fool you. It’s unbelievable, I’ve made this several times …. use 1/2 sugar and keep everything else the same and cook it in my 12inch cast-iron pan with bacon grease. Delish., I made it. Cut sugar to 1/4 cup and it was still too sweet. Added 1/2 large onion, chopped. Used two cans of Hatch mild chilis. The bread didn’t rise much, and it stuck to the bottom of the buttered pan when I turned it out.
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Steps
|
1
Done
|
Preheat Oven to 300 Degrees F 150 Degrees C. |
|
2
Done
|
Lightly Grease a 9x13 Inch Baking Dish. |
|
3
Done
|
in a Large Bowl, Beat Together Butter and Sugar. |
|
4
Done
|
Beat in Eggs One at a Time. |
|
5
Done
|
Blend in Cream Corn, Chiles, Monterey Jack and Cheddar Cheese. |
|
6
Done
|
in a Separate Bowl, Stir Together Flour, Cornmeal, Baking Powder and Salt. |
|
7
Done
|
Add Flour Mixture to Corn Mixture; Stir Until Smooth. |
|
8
Done
|
Pour Batter Into Prepared Pan. |
|
9
Done
|
Bake in Preheated Oven For 1 Hour, Until a Toothpick Inserted Into Center of the Pan Comes Out Clean. |
