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Cheesy Mexican Cornbread

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“I made this just recently, it is fabulous... and yes, 5 teaspoons baking powder! If you do have any leftovers, this freezes well. This can also be baked successfully in muffin tins, you will get about 27-28 muffins, be sure to adjust baking time. If you want to boost up the heat, add in some cayenne pepper.”
READY IN:
35mins
YIELD:
1 (13x9-inch) pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 400 degrees.
  2. Butter a 13 x 9-inch baking pan.
  3. In a bowl combine first 7 ingredients; mix well.
  4. Add in drained corn and green chilies; mix to combine.
  5. In a small bowl, mix/whisk together milk, melted butter; add to the corn mixture along with the cheddar cheese; mix well to combine.
  6. Pour into prepared baking dish.
  7. Bake for about 20-25 minutes, or until golden brown.

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