Mexican Cornbread

By msweeney

I took the best parts of a few different cornbread recipes, and this is the result. Wonderful and moist, it's a great complement to any chili or stew (such as my recipe for Green Chile Pork Stew). Sorry, not for the calorie counters among us (unless you gather a group and cut it into small slivers to serve).

Ingredients

• 1 cup melted butter
• 1 cup sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 1 (4 ounce) can diced green chilies
• 1 cup shredded Mexican blend cheese (may use Monterey Jack or sharp cheddar instead)
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1/4 teaspoon salt

Details

Servings 1
Preparation time 15mins
Cooking time 75mins
Adapted from food.com

Preparation

Step 1

1 Preheat oven to 300 degrees F. 2 Lightly grease a 12-inch cast iron skillet (a 9x13-inch baking dish works too, but you won't get the same crust). 3 In a large bowl, beat butter and sugar together. 4 Add eggs one at a time, beating after each addition. 5 Mix in corn, chilies and cheese. 6 In a separate bowl, mix flour, cornmeal, baking powder, and salt. 7 Add flour mixture to cheese mixture, taking care not to overmix (overmixing makes for tougher cornbread). 8 The batter doesn't have to be totally smooth. 9 Pour batter into greased pan, and bake in preheated oven for about 1 hour, or until toothpick inserted in center comes out clean. 10 Serve warm for best crust.