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

(1)

Recipe 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

YIELD: 1 (13x9-inch) pan

UNITS: US

INGREDIENTS

Nutrition

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.

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