Prep 10 mins
Cook 40 mins
From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005.
- 453.59 g can creamed corn
- 1 egg, beaten
- 118.29 ml cornmeal
- 2.46 ml garlic salt
- 59.14 ml salad oil
- 1.23 ml baking powder
- 113.39 g can diced green chilies
- 149.68 g grated longhorn cheese, divided
- Mix all ingredients together, except for 2 handfuls of cheese. Pour into a greased casserole dish (the flatter, the better). Sprinkle remaining cheese on top. Bake at 350* for 40 minutes or so. Recipe can easily be doubled, tripled, etc., But, if using a deep dish, allow extra baking time.
This is not your typical cornbread recipe! When I first saw that the ingredients called only for 1/2 cup cornmeal and no additional flour, I suspected that this may very well be more of a "spoonbread" texture. This cheesy cornbread does have excellent flavor! The green chilies are a great addition. Upon cooling slightly, I was able to cut into squares and serve with our Boulder Black Bean Soup. However, I would suggest eating with a fork for best results. I used a 8x8" sq pan to bake which worked perfectly. Thanks so much, HELady!