Friday, May 15, 2009

Mexican Cornbread (Alix)


INGREDIENTS
1/2 cup butter, melted
1/2 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
2 boxes Jiffy cornbread mix

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).

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.

Add Jiffy mix to corn mixture; stir until smooth. Pour batter into pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

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