I didn't actually follow this recipe exactly, but it was my basis.
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 teaspoons baking powder
- 1/4 teaspoon salt
Directions
- 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.
My Changes
- I didn't have all of the necessary ingredients, so I just used the cornmeal that I had on hand. I mixed it per instructions on the bag and then added whole kernel corn (creamed freaks me out), chili peppers, & cheese as per the above recipe. Then I cooked it for about 40 minutes.
- I think creamed corn might have been okay in this, because it was a tad bit dry. But still freakin' delicious.
- If you make this recipe, please be sure to read the reviews because most people cut the butter & sugar in half, which can make a BIG difference.
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