Thursday, August 6, 2009
Killer Cornbread (aka Carol's Cornbread!)
1 c butter, room temperature, plus butter for greasing pan
1 c sugar
1 15-ounce can cream-style corn
1 or 2 4-ounce cans diced mild green chilies, drained
1/2 c Monterey Jack cheese, shredded
1/2 c shredded Cheddar cheese
1 c flour
1 c yellow cornmeal
4 tsp baking powder
1/4 tsp salt
Preheat oven to 300 degrees. Lightly grease a 9x13 dish with butter. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in creamed corn, chilies and cheeses. In a seperate 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 middle of oven for 1 hour or until toothpick inserted in center comes out clean.
Update: (8/22/09) I made these in mini-muffin tins for a dinner party...400 degrees for about 13 minutes...turned out great!
Update: (6/13/10) Just made these again and cut the sugar by 1/4 cup...also, used all pepper jack cheese along with 2 cans green chilies...YUM!
Yields: approximately 24 squares