Corny Corn Bread Recipe

Name: Corny Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz. shredded hot pepper Monterey Jack cheese; 1/2 c. sugar; 1 c. margarine, softened; 4 eggs; 4 oz. (1 c.) light sour cream; 1 (8 to 8.5 oz.) can cream-style corn; 1 (4 oz.) can diced green chilies; 1 tsp. onion powder; 1 c. all-purpose flour; 1 c. yellow corn meal; 4 tsp. baking powder

Servings: persons

4 oz. shredded hot pepper Monterey Jack cheese
1/2 c. sugar
1 c. margarine, softened
4 eggs
4 oz. (1 c.) light sour cream
1 (8 to 8.5 oz.) can cream-style corn
1 (4 oz.) can diced green chilies
1 tsp. onion powder
1 c. all-purpose flour
1 c. yellow corn meal
4 tsp. baking powder

1
Heat oven to 350u00b0.
2
In a large mixing bowl, combine sugar and margarine. Beat at medium speed until creamy, 1 to 2 minutes. Continue beating, adding eggs, one at a time, until well mixed, 1 to 2 minutes. Add cheese, light sour cream, corn, chilies and onion powder.
3
Continue beating, scraping bowl often until well mixed, 1 to 2 minutes.
4
Add flour, cornmeal and baking powder.
5
Continue beating until just mixed, 1 minute.
6
Pour batter into lightly greased 13 x 9-inch baking pan. Bake 45 to 50 minutes or until light golden brown.
7
Serve warm or cold.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 oz. shredded hot pepper Monterey Jack cheese, 1/2 c. sugar, 1 c. margarine, softened, 4 eggs, and more.

Yes, Corny Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corny Corn Bread

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