Lindsay Anderson
Absolute Mexican Cornbread
1/2 c. butter
1/2 c. sugar
4 eggs
1 can creamed corn
1 can diced green chilies
1 c. Mexican blend shredded cheese
1 c. flour
1 c. Jiffy cornbread mix
4 tsp. baking powder
1/4 tsp. salt
Beat together butter and sugar. Beat in eggs, one at a time. Blend in creamed corn, chilies, and cheese. In a separate bowl, stir together flour, Jiffy cornbread mix, baking powder and salt. Add to wet ingredients and stir until smooth. Pour into a greased 9 x 13 baking dish and bake for 1 hour at 300°. Enjoy!
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