This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
743 Calories
Recipe Instructions
Step 1
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
Step 2
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.
Step 3
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.
Step 4
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Ingredients
1 cup white sugar
1 cup all-purpose flour
¼ teaspoon salt
4 eggs
4 teaspoons baking powder
1 cup butter, melted
½ cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
1 cup yellow cornmeal
1 (15 ounce) can cream-style corn
½ (4 ounce) can chopped green chile peppers, drained
