This cornbread recipe won the sweepstakes competition at our annual club's chili and cornbread contest...moist and delicious!
|16||tablespoons (2 sticks) unsalted butter, room temperature|
|1||(7-oz) can diced, roasted green chilies, drained|
|4||oz (about 1 cup) grated cheddar cheese|
|1½||cups (7.5 oz) all-purpose flour|
|1||cup yellow cornmeal|
|4||tsp baking powder|
|1||(12 oz) can creamed corn|