Cheesy Corn Bread
Looking for some monday inspiration? How about some cheesy corn bread? This bread pairs well with soup, stew or chili. I don't know about where you are, but there is rain in the forecast today. I'm thinking maybe baseball will be cancelled so I will have more time to think about supper! A rainy summer night calls for some homemade soup and cheesy corn bread! Add some jalapeños to spice it up!
Ingredients:
1 cup softened butter
3/4 cup white sugar
4 eggs
1 1/2 cups cooked corn
1 cup shredded cheese, Cheddar or Monterey Jack
1 cup all purpose flour
1 cup cornmeal
4 tsp baking powder
1/2 tsp salt
jalapeños to garnish
Preparation:
Step 1: Preheat oven to 350F
Step 2: In a large bowl beat together butter and sugar. Add eggs one at a time and mix well.
Step 3: In a blender, puree cooked corn. Add to butter and sugar mix.
Step 4: In a separate bowl mix together dry ingredients. Add cheese and stir to coat.
Step 5: Add dry ingredients to eggs, butter and sugar. Mix well.
Step 6: Pour into greased 9x13 cake pan.
Step 7: Bake for 30-40 minutes until a toothpick inserted in the centre comes out clean.
Step 8: Serve with sour cream, jalapeños and more cheddar cheese to garnish.
