Blue Cornbread W/Goat Cheese and Green Chile

A moist cornbread with a twist. My family enjoys it with our eggs on special week-end breakfasts. I found the basic recipe in a coobook while staying at a B&B in Silver City, NM.

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 5 1⁄2 ounces  goat cheese, crumbled
• 3⁄4 cup margarine
• 1⁄4 cup sugar
• 1  cup  blue cornmeal (yellow can be subsituted)
• 4  large eggs
• 1 1⁄2 cups flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1 (15 ounce) can  creamed corn
• 2 (4 ounce) cans  diced green chili peppers, with liquid

Directions

1. Pre-heat oven to 375.
2. In large bowl with spatula beat margarine and sugar until creamy.
3. Add corn meal, mix till well blended.
4. Add eggs one at a time beating after each addition until fluffy.
5. Add flour, baking powder and salt. Stir till blended, try not to over mix.
6. Fold in the creamed corn, chiles and crumbled goat cheese.
7. Pour batter in a greased 9x13 baking pan.