Carrying on Allie’s tradition, every year for Halloween I make a pot of chili for the neighbors before trick or treating begins. This is my crowd pleasing cornbread recipe that I pair with the Wendy’s Chili recipe.
Ingredients
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1 cup butter, melted
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1 cup white sugar
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4 eggs
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1 (15 ounce) can cream-style corn
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1/2 (4 ounce) can chopped green chile peppers
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drained1/2 cup shredded Monterey Jack cheese
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1/2 cup shredded Cheddar cheese
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1 cup all-purpose flour
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1 cup yellow cornmeal
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4 teaspoons baking powder
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1/4 teaspoon salt
Directions
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Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9×13 inch baking dish.
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In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
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In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
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Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.