Ingredients:
1 1/2 cups flour
2 1/2 cups cornmeal
5 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
1 tablespoon cumin
1 teaspoon chili powder
1 can whole kernel corn (15 oz) -- drained
1 can green chiles (4.5 oz) -- diced
2 eggs -- beaten
1 stick butter -- (melted) (1/2 cup)
2 cups milk
1 cup grated cheddar cheese
1 1/2 cups flour
2 1/2 cups cornmeal
5 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
1 tablespoon cumin
1 teaspoon chili powder
1 can whole kernel corn (15 oz) -- drained
1 can green chiles (4.5 oz) -- diced
2 eggs -- beaten
1 stick butter -- (melted) (1/2 cup)
2 cups milk
1 cup grated cheddar cheese
Preparation
Preparation:
Preheat your oven to 425 degrees
Add all of the dry ingredients to a large mixing bowl and incorporate. Add drained corn and green chilies. Add eggs, milk, melted butter, and cheddar cheese.
Mix well. Pour into a 13 X 9 pan (1/4 sheet), or muffin pans that have been sprayed with cooking spray. Bake for 20 minutes or until golden brown. Freezes well
