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MEXICAN CORN BREAD | |
1 c. butter 1 c. sugar 4 eggs 1 (4 oz.) can green chilies, chopped 1 sm. can pimento 1 lb. can cream style corn 1/2 to 1 c. Monterey Jack cheese, shredded 1/2 to 1 c. mild cheddar cheese, shredded 1 c. yellow corn meal 1 c. flour 4 tsp. baking powder Mix ingredients. Bake in preheated oven 350 degrees for 15 minutes, then down to 300 degrees for 1 hour in 8 x 12 x 2 inch greased pan. |
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