Southwestern Cornbread

By davidv

This cornbread recipe works well in the Temp-tations muffin pan and you will have enough batter for two batches. You can also use a 9x13 baking dish or a your favorite cast iron skillet.

Ingredients

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

Details

Servings 8
Adapted from qvc.com

Preparation

Step 1

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a muffin pan or 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.