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Cooking Time in Minutes	60
Preparation Time in Minutes	15
Servings	6-12

New Mexican Cornbread with Hatch Green Chiles! YUM! Yeah, Hatch green chiles make this Mexican cornbread a New Mexican Cornbread :) This is not one of those secret recipes. It's a cornbread recipe with New Mexico baked right in. Give it a try and it just may become your favorite cornbread recipe. And please, use flour and cornmeal. Boxed, prepared cornmeal packages just don't cut it!

INGREDIENTS:

1 cup butter (2 sticks, melted)
1 cup sugar
4 eggs (yes, 4)
1 (15oz) can of cream-style corn (you could also use a can of corn if you don't have cream-style)
4 Roasted, peeled, Hatch green chiles chopped/diced (Of course you could use more, but don't over do it)
(You can use a 4oz can of Hatch green chiles, drained, if you must)
1 cup shredded Mexican blend cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 300 degrees
Lightly grease a 9x13 baking dish (cooking spray works fine)
In a large bowl, mix together your melted butter and sugar
Beat in your eggs one at a time.
Mix in your corn, Hatch green chiles and cheese
In a seperate medium bowl, mix together your flour, cornmeal, baking powder and salt
Add flour mixture to your wet ingredients and stir until mixed well
Pour into your lightly greased baking pan
Bake at 300 degrees for 1 hour or until a toothpick inserted around your cornbread comes out clean