Wednesday, 30 May 2012

Chili Corn Bread

I got this recipe out of a magazine years ago.  It was a favourite of my boss, Sheryl.  Great recipe for summer BBQs or winter soup suppers.

3/4 cup unsalted butter, room temperature
1 cup yellow cornmeal
6 tablespoons sugar
4 large eggs
1 ½ cup all purpose flour
1 tablespoon baking powder
1 ½ teaspoons salt
1 15oz can creamed corn
4 oz diced chilies, canned or fresh, your choice mild or hot
1/3 cup (packed) grated Monterey Jack cheese
1/3 cup (packed )grated cheddar cheese

Preheat oven to 375F.  Lightly oil 9 inch square pan.
Mix butter, cornmeal and sugar in large bowl.  Add eggs one at a time.
Mix flour, baking powder and salt together and add to batter.
Mix in corn, chilies and cheeses.
Pour batter into prepared pan.
Bake about 45 minutes until tester inserted into centre comes out clean.
Cool to warm and cut into squares.

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