Mexican Cheesy Corn Bread
Ingredients
| 1 cup butter melted | ||
| 1 cup white sugar | ||
| 4 eggs | ||
| 1 15 oz can creamed corn | ||
| 1 can (4oz) chopped green chilies | ||
| 1/2 cup shredded Monterrey Jack cheese | ||
| 1/2 cup cheddar or Velveeta cheese | ||
| 1 cup flour | ||
| 1 cup yellow cornmeal | ||
| 4 tsp baking powder | ||
| 1/4 tsp salt |
This is moist cheesy corn bread with Monterrey Jack and green chilies.
Directions:
- Preheat oven to 300 degrees.
- Lightly grease a 9×13 baking pan or cast iron skillet.
- In a large bowl beat together the butter and sugar.
- Beat in the eggs 1 at a time.
- Blend in creamed corn, chilies, cheese.
- In a separate bowl, stir together flour cornmeal,baking powder and salt.
- Add flour mixture to corn mixture.
- Stir until smooth and pour into baking pan or cast iron skillet.
- Bake in a preheated over for 20-30 minutes or until a tooth pick inserted comes our clean.
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