From The Mystique of Entertaining: Texas Tuxedos to Tacos by Betsy Nozick and Tricia Henry.*
¾ cup butter, softened
1 cup yellow cornmeal
6 T. sugar
4 large eggs
1 ½ cups all-purpose flour
1 T. baking powder
1 ½ tsp. salt
1 15-oz. can creamed corn
1 4-oz. can diced green chilies
1/3 cup packed cheddar cheese, grated
Dash of dillweed
¼ cup Texas honey
1 T. (heaping) parsley, chopped
Preheat oven to 375 degrees. Lightly oil a 9-inch baking pan. Cream butter in a large mixing bowl and add cornmeal and sugar, beating until blended. Add eggs, one at a time, beating after each addition. Add flour, baking powder, and salt to batter and stir. Mix in creamed corn, green chilies, cheeses, dillweed, dillweed, honey and parsley. Pour into baking pan and bake for 45 minutes, or until a toothpick comes out clean. Cool slightly. Cut into squares for serving. This is a very moist cornbread. Serves 6 – 8.
*Reprinted with permission.
|
