Cheesy Mexican Cornbread

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.

• Ready In: 35 mins
• 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 1/2ounce) 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

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