Several years ago, I picked up the second place award in the chili cook off.
My dear brotherfriend, neighbor and second place chili winner, Malcolm, won the first place cornbread award.
He got this recipe from an old job in San Luis Obispo.
It’s magically rich, buttery, cheesy and creamy.
You GO, cornbread.
Malcolm’s Winning Corn Bread Recipe
2 sticks of butter, room temperature
1 cup sugar
4 large eggs
7 ounce can of diced, roasted green chilies, drained
1 12 ounce can of creamed corn
1 cup grated cheddar cheese
1 1/2 cups flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Grease a 9” cake pan or prepare a muffin pan for filling.
With an electric mixer, cream together the butter and sugar. When the butter and sugar are all smooth, add in the eggs, green chilies, creamed corn and grated cheese.
Sift together the flour, yellow cornmeal, baking powder and salt. Gently stir the dry mix into the wet mixture. Transfer to the cake pan or the muffin pan.
Bake the speckled gorgeousness for about 25 minutes, depending on the size of the baking pan.
You’ll know you’ve done well when you see a light brown, toasty crunch on the top.
If I’d known perfection was that straightforward, I wouldn’t have spent so much effort on homework.