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Absolute Mexican Cornbread

Judy Spence
  • 75 minutes
  • Serves 6

INGREDIENTS

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 tsp

baking powder

1/4 tsp

salt