Saturday, September 6, 2008

The Baldpate Inn Corn Bread


1 cup butter at room temperature
1 cup sugar
4 large eggs
2 cans creamed corn
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup flour
1 cup corn meal
4 t baking powder
1/4 t salt

Heat oven to 350. Grease 9X13 baking pan. Using an electric mixer beat butter and sugar until blended and smooth. Add eggs one at a time, beating after each. Gradually beat in corn and cheeses. Stir in remaining ingredients. Place in oven, close door and immediately reduce heat to 300 degrees and bake one hour until toothpick inserted in center comes out with moist crumbs. Top will still look moist. Serve warm. Serves 8 to 10

This is the best cornbread I have ever had.

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