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Mexican Cornbread recipe (Bread)

Yield: 6 servings

1 cup butter, melted
1 cup white sugar
4   eggs
1 can cream-style corn
½ cans chopped green chile peppers, drained
½ cups shredded Monterey Jack cheese
½ cups shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
¼ teaspoons salt

Posted by Margo on Jan 14, 2008


Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.

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.

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.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

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