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Sunday, October 17, 2010

Sunday Dinners: Green Chili Cornbread

This is the bread I served with the Black Bean Soup. It's my favorite cornbread recipe. It's savory, but sweet as well. It's also very moist--just how I like my cornbread. Enjoy!

Brooke's Green Chili Cornbread

1 cup butter, melted
1 cup sugar
4 eggs
1 (15 oz.) can cream-style corn
1 (4 oz.) can chopped green chili peppers, drained
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 tsp. baking powder
¼ tsp. salt

1. Preheat oven to 300 degrees F. Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, Monterey Jack and Cheddar cheese.
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.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

*this recipe is also great without the green chilis

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