Absolute Mexican Cornbread

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Filed Under: bread, mexican, quick

Servs: 6   Prep:   Cook:

"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."

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  • add   1/4 teaspoon salt
  • add   1 cup white sugar
  • add   1 (15 ounce) can cream-style corn
  • add   1/2 cup shredded Cheddar cheese
  • add   1 cup yellow cornmeal
  • add   1/2 cup shredded Monterey Jack cheese
  • add   1/2 (4 ounce) can chopped green chile peppers, drained
  • add   4 eggs
  • add   1 cup butter, melted
  • add   4 teaspoons baking powder
  • add   1 cup all-purpose flour

Instructions

  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
  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.

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