Mile High Moist Cornbread
Yum! No extra butter is needed on this super-moist cornbread. A favorite at our Denver home.
By Joanna J.
Total Time: 1.5 hrs Servings: 10-12
Ingredients:
1 cup unsalted butter, melted
1 cup sugar
4 eggs
1 can cream-style sweet corn
½ can chopped green chile peppers
1 cup shredded Monterey Jack and cheddar mix cheese
1 cup flour
1 cup yellow cornmeal
5 teaspoons baking powder
¼ teaspoon salt
Directions:
Preheat the oven to 300°F and grease a 9x13” baking dish.
In a bowl, beat butter and sugar, then beat in eggs one by one. Blend in cream corn, chile peppers and cheese shreds.
In a different bowl, stir together flour, cornmeal, baking powder and salt.
Add flour mixture to corn mixture, stir until smooth and pour into a baking dish.
Bake in the oven for 50 minutes to 1 hour, until firm throughout.