Cornbread is one of my absolute favorite dishes to serve with a big rack of bbq ribs or juicy grilled chicken.
I used to buy those packages of cornbread mix and I thought they were good. But, then when I was looking for really "great" Mexican recipes for the Cook Mexican video, I came across a cornbread recipe so good that it makes every other cornbread I've ever tried seem tasteless by comparison.
Since the long weekend in May is a time when bbq's come out in earnest and the summer season begins (at least here in Canada) I wanted to share this cornbread recipe with you. It makes a lot so be sure to invite friends over to share or be prepared to freeze some - it freezes great.
I know you're going to love it as much as we do!
Long Weekend Cornbread
1 cup butter or margarine melted (you can reduce this to 1/2 cup if you wish)
1 cup white sugar
4 eggs
1 15 ounce can cream style corn
4 oz. can of chopped green chili peppers
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
1 cup all purpose flour
1 cup yellow corn meal
4 tsp baking powder
1/2 tsp salt
Preheat oven to 300 degrees and grease a 9 x 13 baking pan.
In a large bowl beat together butter and sugar. Beat in eggs. Blend in cream style corn, chilies, and both cheeses.
In separate bowl mix together flour, corn meal, baking powder and salt. Add flour mixture to corn mixture and stir until mixed. Pour into prepared pan and bake 1 hour.
Serving this corn bread warm is heavenly. Allow it to cool at least 15 to 20 minutes before cutting into squares and removing from the pan.
Have a great weekend!