Mexican Cornbread

1 cup butter, melted

1 cup white sugar

4 eggs

1 (15 ounce) can cream-style corn

½ (4 ounce) can chopped green chile peppers, drained

½ cup shredded Monterey Jack cheese

½ cup shredded Cheddar cheese

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

¼ teaspoon salt

You my also like:

ADVERTISEMENT

←precedenteprossima→