MEXICAN CORN BREAD 
1/2 c. butter
3/4 c. honey
4 eggs
1 c. flour
1 c. corn meal
4 tsp. baking powder
1/2 tsp. salt
4 oz. can diced chilis
16 oz. creamed corn
1/2 c. grated cheddar cheese

Cream butter and honey, add eggs 1 at a time mixing well in between each. Add dry ingredients again mix well; add chili peppers, corn and cheese. Put in 9 x 13 inch pan. Bake 350 degrees about 1 hour or until set in center.

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