This is E'blueciana's cornbread recipe. It has become a family potluck staple and Stacey's absolute favorite. (Sorry David!)
We all love this cornbread. It has just the right amount of sweetness and heat. Every potluck I make sure to get a good size piece. It's based on an allrecipes.com cornbread recipe. Over the years E'b has updated it to make it her own! Which is YUMMY!
Just before E'b and her family left for ND, she and Kyla stayed with us! It was the most fun I'd had in a long time. E'b blessed us with her awesome cornbread and Kyla helped make it. Absolutely, cute! Love those smiles!
Yields: 10-12 pieces
Ingredients:
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
4-5 cans (4 ounce) chopped green chile peppers, drained
1 cup shredded Cheddar and Monterey Jack cheese mix
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
¼ teaspoon salt
Step 1: Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
Step 2: In a blender, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese mix.
**Blender is key here! It incorporates air and give the cornbread an amazing texture.**
Step 3: In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add corn batter to the flour mixture; stir until smooth. Pour batter into prepared pan.
Step 4: Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Original recipe can be found here:
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