Tuesday, April 15, 2014

Mexican Cornbread

This cornbread is hands down our favorite on the deliciousness scale, but it's loaded with fat and sugar, so we only have it occasionally as a special treat. I have not even begun to attempt to remake this one into the clean eating or Trim Healthy Mama category. I'm not sure it's even possible without losing it's fat filled, sweet, moistness that is the essence of this cornbread. As an occasional treat for my family, I will allow it. Although, perhaps I could switch out the sugar!

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15oz) can cream-style corn
1/2 (4 oz) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1 cup yellow cornmeal
 4tsp baking powder
1/4 tsp salt

Preheat oven to 300 degrees F. 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, chilies, and cheeses.

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 over for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.

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