Larry's Mexican Cornbread

 Larry's Mexican Cornbread

"This is the best cornbread ever. It is already sweet and moist. Don't butter it or add honey. It stands on it's own without adding anything."

1 cup butter, melted (2 cubes)

1 cup white sugar

4 eggs

1 can (15oz) cream style corn

1/2 can (15oz) whole kernel corn

1 can (4oz) chopped green chilies, drained

1 1/2 cup Mexican cheese blend (or 1/2 cheddar, 1/2 Monterey Jack grated cheese)

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1/4 teaspoon salt

Directions: Line a 12" Dutch oven with foil and spray lightly with cooking spray. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in corn, chilies, and cheese. In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture, stir until smooth. Pour batter into Dutch oven. Bake for about one hour, until toothpick comes out clean. Cook with 8-9 coals on bottom, and 16-17 coals on top.

Alternate Directions: Preheat regular over to 350 degrees. Lightly grease or spray 9x13 baking dish. Bake for about 45 minutes, until a toothpick comes out clean. To make a thicker cornbread, you can 1 1/2 times the recipe for a 9x13 dish. Check after 45 minutes, but it may take up to an hour to cook thoroughly. 

Single recipe serves about 12 people.