Ingredients
- 3 large eggs
- 1 can (15 ounce) creamed corn
- 1/2 cup butter, melted
- 2/3 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup cornmeal (not stone-ground)
- 3 tablespoons baking powder
- 1 can (4 ounce) diced green chilies, drained
- 1 cup Mexican blend cheese, grated
- 3 tablespoons honey
How to Make
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Step 1: Preheat the oven to 375 degrees. In a large bowl, whisk together the eggs. Then add the creamed corn, and melted butter. Whisk in the sugar until blended.
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Step 2: In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly add the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
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Step 3: Place the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
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Step 4: Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.
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Step 5: Invert the bread onto a platter and drizzle with honey. Cool completely, then cut and serve.
Tips & Variations
- 10-inch round cake pan (with 3-inch walls) or similar iron skillet.
We hope you enjoy this recipe!
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