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Dish Name: Absolute Mexican Cornbread
Category: Mexican

[Print This Recipe]


1 cup butter
melted 1 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 1 cup all-purpose flour 1 cup yellow cornmeal 4 teaspoons baking powder 1/4 teaspoon salt

Preparation Method:

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

Lightly grease a 9x13 inch baking dish.

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.

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.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean

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:: Achiote Paste
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:: Albondigas Soup I
:: Albondigas Soup II



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