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Name:	HubCap -	Reply
Subject:	ABSOLUTE MEXICAN CORN BREAD
Date:	3/2/2013 11:48:53 AM

Prep Time: 15 Minutes

Cook Time: 1 Hour

Ready In: 1 Hour 15 Minutes

Servings: 6

"This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable."

INGReDIeNTS:

1 cup butter, melted

1 cup white sugar

4 eggs

1 (15 ounce) can cream-style

corn

1/2 (4 ounce) can chopped

green chile peppers, drained

1/2 cup shredded Monterey

Jack cheese

1/2 cup shredded Cheddar

cheese

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1/4 teaspoon salt

DIReCTIONS:

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.

2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.

3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.

4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Name:	muddauber -	Reply
Subject:	ABSOLUTE MEXICAN CORN BREAD
Date:	3/2/2013 5:40:04 PM

Try it with a cast iron skillet. We have one that is used exclusively for corn bread. Can't beat em.

Name:	Mack -	Reply
Subject:	ABSOLUTE MEXICAN CORN BREAD
Date:	3/3/2013 7:10:20 PM

Mud is right about that old cast iron skillet. It will brown the bottom on cornbread better than anything.
Questions: Is the Jack cheese pepper jack?
300* seems very low for breads. But your recipe has lots of liquids. Maybe the lower temp and longer bake time makes it better??
Regardless, Mex Cornbread is a special dish at my table.

Name:	HubCap -	Reply
Subject:	ABSOLUTE MEXICAN CORN BREAD
Date:	3/5/2013 11:08:17 AM

I agree with Mud and Mack cast iron skillets are the best for corn bread. Mack that is plain monterey jack ( no pepper )
But, this is different from any corn bread I've ever ate.
Try this,the corn bread that is left over,cut in 3/4" strips and fry in a pan until golden brown.

Name:	muddauber -	Reply
Subject:	ABSOLUTE MEXICAN CORN BREAD
Date:	3/5/2013 11:26:53 AM

It does look good. I will surely give it a try this summer. Still on rather bland foods for now.

Name:	Mack -	Reply
Subject:	Dear HubCap>>
Date:	3/6/2013 5:59:34 PM

I was just making a recipe card for my box for this cornbread, and suddenly realized that cooking oil is not included. Cornbread ALWAYS Must have oil, right? Then, I realized that this recipe calls for a whole cup, that's 1/2 pound, of BUTTER!! There's the oil.
With that much butter, it cannot fail. I'll make it sooner rather than later. I might rename it Mexican Corn Cake tho.

Name:	HubCap -	Reply
Subject:	Dear HubCap>>
Date:	3/7/2013 8:39:17 AM

Call it any you like is fine but, is this is what I call Mexican Corn Bread

MEXICAN CORN BREAD

1/2 lb. cheddar cheese

4 - 5 jalapeno peppers

1 lb. ground beef

1 c. corn meal

1 lb. can cream corn

1/2 c. vegetable oil

1 c. milk

2 eggs, beaten

1/2 tsp. baking soda

1 tsp. salt

Grease a large cast iron skillet and place in 350°F oven to heat.

Grate cheese; chop peppers; partially cook meat; set aside. Combine corn meal, cream style corn, vegetable oil, milk, eggs, baking soda, and salt.

Place 1/2 of corn mixture in hot skillet, then meat, then cheese, then peppers. Top with remaining corn mixture.

Bake for 45-60 minutes.

Name:	Mack -	Reply
Subject:	Dear HubCap>>
Date:	3/7/2013 7:44:26 PM

Hub, you just kicked cornbread up a notch with this recipe. Just a wedge of this "cornbread" and a big avocado salad on the side?? Creveza fria. Good!.

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