|Cooking Time in Minutes||60|
|Preparation Time in Minutes||15|
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
- 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
Serve with just about anything. But it really goes well with soups, chili's and stews.
I hope you enjoy this recipe as much as we do!
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