Corn Bread

Since I spent the vast majority on Messenger this morning with Stels, I felt I ought to do something house-wifey today. I was straightening up the kitchen. And I mean that in the loosest sense possible. Putting away the toaster and wiping up the counter basically. Later I plan on making some cookies or brownies, but I came across this recipe that is scribbled on a scrap of paper (DH's doing) and thought I would pass it along. Besides my robot is vaccuming the dog hair off the tiles right now.

Now, if you like cornbread, you will probably like this. It is a little spicy (which you can control), and the consistency is a little softer, not quite like pudding...hard to describe. Certainly not dry like most cornbreads out there. Give it a whirl, it is good! I have been living on the stuff for the past few days so I know.

Oh, by the way...about the recipes that I post / use. They won't be low fat or low cal. Sorry. That doesn't happen on my watch. If I am going to go through the effort to make it, I want it to taste good.

Corn Bread

1 c butter, melted
1 c sugar
4 eggs
1 can of corn (can probably use creamed)
1 can of chopped chilies
1 c cheese, shredded (sharp cheddar tastes great)
1 c flour
1 c cornmeal (we use Bob's Red Mill or something)
4 tsp baking powder
1/2 tsp salt (we use kosher)

Preheat oven to 300 degrees. Mix your wet ingredients together. Mix your dry ingredients together. Add your dry to your wet and mix completely. Grease a baking dish (8 x 11) and bake at 300 degrees for abut 1 hour or until top is brown and toothpick comes out clean. I usually cut while hot.

Delish!