CHEESY MEXICAN CORNBREAD

Cheesy Mexican Cornbread image

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.

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 35m

Yield 1 (13x9-inch) pan

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 4262.3, Fat 185.7, SaturatedFat 105, Cholesterol 883.7, Sodium 8743.1, Carbohydrate 554.2, Fiber 39.3, Sugar 71.5, Protein 124

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