Cheesy Mexican Cornbread

Name: Cheesy Mexican Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 (13x9-inch) pan
Ingredients: 1 1/2 cups flour; 2 1/2 cups yellow cornmeal; 5 teaspoons baking powder; 1 1/2 teaspoons salt; 4 tablespoons sugar; 1 tablespoon cumin; 1 teaspoon chili powder; 1 (15 ounce) can canned corn niblets, drained; 1 (4 1/2 ounce) can green chilies, diced; 2 eggs, beaten; 1/2 cup melted butter; 2 cups milk or 2 cups half-and-half cream; 1 1/4 cups grated cheddar cheese

Submitted by Kittencalrecipezazz

"I made this just recently, it is fabulous... and yes, 5 teaspoons baking powder! If you do have any leftovers, this freezes well. This can also be baked successfully in muffin tins, you will get about 27-28 muffins, be sure to adjust baking time. If you want to boost up the heat, add in some cayenne pepper."

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Ready In:: 35mins
Ingredients:: 13
Yields:: 1 (13x9-inch) pan

ingredients

1 ¹⁄₂ cups flour
2 ¹⁄₂ cups yellow cornmeal
5 teaspoons baking powder
1 ¹⁄₂ teaspoons salt
4 tablespoons sugar
1 tablespoon cumin
1 teaspoon chili powder
1 (15 ounce) can canned corn niblets, drained
1 (4 1/2 ounce) can green chilies, diced
2 eggs, beaten
¹⁄₂ cup melted butter
2 cups milk or 2 cups half-and-half cream
1 ¹⁄₄ cups grated cheddar cheese

directions

Set oven to 400 degrees.
Butter a 13 x 9-inch baking pan.
In a bowl combine first 7 ingredients; mix well.
Add in drained corn and green chilies; mix to combine.
In a small bowl, mix/whisk together milk, melted butter; add to the corn mixture along with the cheddar cheese; mix well to combine.
Pour into prepared baking dish.
Bake for about 20-25 minutes, or until golden brown.