mexican cornbread.

If you were here next to me I would hand you a nice warm slice or cornbread right now.  And then ask your opinion, on the three different gray samples I have painted on my music room wall.

But since you aren't, I will do the next best thing and share the recipe with you.  It is divine.  If you like the cornbread at Z Tejas, you will love this one.

INGREDIENTS:

3/4 cup butter, melted

3/4 cup sugar

4 eggs

1 (15 ounce) can cream-style corn

1 (4 ounce) can chopped green chile peppers

3/4 cup shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

1 cup flour

1 cup yellow cornmeal

4 teaspoons baking powder

1/4 teaspoon salt

DIRECTIONS:

1. Preheat oven to 300 and lightly grease a 9 x 13 pan.

2. Beat together butter + sugar.  Beat in eggs one at a time.  Blend in cream corn, chiles and cheeses.

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

4. Bake for 50 minutes.

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