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Cheesy Mexican Corn Bread Recipe

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This recipe for Cheesy Mexican Corn Bread is from Our Family Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbls olive oil
2 ears fresh corn, corn removed from cobs (approximately 1½ cups corn)
1 red bell pepper, chopped
½ small onion, chopped
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
½ tsp salt
½ cup butter, melted
2/3 cup sugar
4 eggs
1 15 oz can cream-style corn
1 4 oz can chopped green chile peppers, drained
2 cups KRAFT Mexican blend shredded cheese
Directions:
Directions:
Preheat oven to 300 degrees.

Lightly grease a 9x13 inch baking dish.

In a medium pan, saute fresh corn, bell pepper and onion in olive oil for 5-7 minutes until tender.

In a medium bowl, stir together flour, cornmeal, baking powder and salt. Set aside.

In a large bowl, beat together butter and sugar. Add in eggs one at a time, beating well after each addition.

Stir in cream-style corn, green chiles, Mexican cheese and bell pepper/onion/corn mixture.

Add dry mixture to wet mixture and stir until smooth. Pour batter into prepared pan.

Bake for 1 hour or until a toothpick inserted into center of the pan comes out clean.

Let cool slightly before cutting and serving.

 

 

 

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