Product Recipes
- 2 sticks butter
- 1 cup sugar
- 4 eggs
- 4 ounce can diced green chile peppers
- 1 pound can creamed corn
- 1/2 cup grated Monterey Jack cheese, packed down
- 1/2 cup grated Cheddar cheese, packed down
- 1 cup flour
- 1 cup yellow cornmeal
- 4 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 350° F.
- Cream butter and sugar; add eggs 1 at a time and mix well.
- Add diced chile peppers, creamed corn, Monterey Jack cheese, Cheddar cheese and mix again.
- Sift flour and cornmeal. Resift again with baking powder and salt. Add to mix and blend well.
- Pour corn bread batter into a well-greased 12x8x2" pan.
- Lower oven temperature to 300° F.
- Place corn bread in oven and bake until light brown on top and pulling away from sides, about 1 hour.
