Homemade Cornbread

This Homemade Cornbread recipe is the perfect side dish to the Tortilla Soup that I posted recently. I admit I’ve never made homemade cornbread before – I think I made Jiffy once or twice (I know, terrible) so I think I went from a junk car to a Mercedes Benz in my taste of cornbread and I’m not sure I can ever go back!

I’d love to hear from those of your who are certified cornbread fans – let me know what you think!

Homemade Cornbread

 

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Author: Heather

Recipe type: Bread

Ingredients

• ½ pound butter, melted (yes, that is two sticks)
• 1 cup sugar
• 4 eggs, slightly beaten
• 1 can (16.5 oz) cream style corn
• ½ Cup grated Monterey Jack cheese
• ½ Cup grated cheddar cheese
• ¼ teaspoon salt
• 1 Cup flour
• 1 Cup yellow corn meal
• 4 teaspoons baking powder
• 1 can (4 ounces) green chilies, optional

Instructions

1. Mix all ingredients together and place in a 9 x 13 pan.
2. Preheat oven to 350 degrees F. As soon as you place the pan into the oven, drop the temperature to 300 degrees. Bake 45 minutes to 1 hour.

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