Mexicali Corn Bread

I slowed way down on cooking activity for a couple days after a week or so of cranking out the recipes. I was afraid I was treating this like a chore or obsession instead of something I'm doing for fun. Also, my head 'eater' was fighting a bug and didn't have much appetite, so I needed to give us a chance to catch up on leftovers. We still have a couple pies and five jars of bread, but otherwise are ready for some new inventory!

This corn bread recipe from my grandma is amazing.

Mix 1 cup butter (2 whole cubes, right? No wonder it's so good.) & 1 cup sugar. Add 4 eggs; beat well. Then add remaining ingredients, stirring after each addition:

• 1/2 can green chilies (oops, I added the entire can)


• 1 can creamed corn


• 1/2 cup Jack cheese & 1/2 cup mild cheddar (I used a cup of the Colby-Jack shredded mixture)


• 1 cup flour


• 1 cup yellow corn meal


• 3 t baking powder


• 1/4 t salt


• 4 T chopped green onion tops (I used the tops of a whole bundle.)

Pour into greased baking pan; bake at 350 for 35 minutes or until done.

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I took it out of the oven at 35 minutes. It smelled amazing and had a beautiful golden crust. Although Andy won't be home for dinner for awhile, I had to taste this. MMMMMM.

But then I noticed that the middle was oozing to the corner left vacant by the slice I ate. Hmm....Back into the oven for 20 minutes.

NOW it's done!