So Glad to Be Home

Monday, February 8, 2010

I was still so glad to be home (from my weekend away) that when I got home from work I made some homemade Chili Con Carne and baked some Mexican Cornbread. It was my first time trying out this cornbread recipe (I found it on the net) and I love, love, loved it. How can you go wrong with a little butter, a little sugar, and a little cheese? Yum.

Absolute Mexican Cornbread


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


1. Preheat oven to 300 degrees F (150 degrees C). 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, chiles, 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.


  1. Whoa girl! Are you guys on a baked food diet?

    It all looks good....

  2. Yes! We love baked stuff. :)

  3. Urgh. Sarah, I can't eat corn but I would KILL for that. It looks incredibly delicious on a cold winter's day...well, damp winter's day over here in the wet west. YUMMMMM. Maybe I'll make it for my family. Yummmmmmy


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