DON'S CORNBREAD 

Each fall, Don and his buddy, Mike Stewart, travel to Arizona for the NASCAR race.  Besides the thrill of the lengthy road trip with Mike (Evidently, Arizona doesn't have airports.;) and the obvious NASCAR fun and challenge with Mike and Mike's parents (Peggy and Stu - the original NASCAR fans!), a favorite trip event is eating...and eating well.  This cornbread recipe is a product of one of Don's NASCAR eating adventures.  If asked, it might be difficult for Don to choose a favorite:  Tony Stewart or this cornbread recipe.  So, Ladies and Gentlemen...start your ovens!  This is a winning recipe!

1 cup butter, softened

1 cup granulated sugar

4 eggs

1 (15 oz) can cream style corn

½ (4 ounce) can chopped green chili peppers, drained

½ cup shredded Monterrey jack cheese

½ cup shredded Cheddar cheese

(You may use 1 cup of the packaged, shredded cheese – like Mexican cheese mix or other)

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

¼ teaspoon salt 

Preheat oven to 300 degrees.  Lightly grease a 9X13 inch baking dish or put a tablespoon of butter in a cast iron skillet.  (Put the pan/skillet in the hot oven for about 3-5 minutes before pouring the mix in the pan/skillet.  You want the pan to be hot when you pour the mix in the pan so the cornbread will develop a crust.) 

In a large bowl, beat together butter and sugar.  Beat in eggs one at a time.  Blend in cream corn, chilies, cheeses.   

In a separate bowl, stir together flour, cornmeal, baking  powder, and salt.  Add flour mixture to wet corn mixture.  Stir, but don't make it too smooth.  This should look somewhat thick.  Pour batter into the prepared, hot pan or skillet.

Bake in a preheated oven for one hour or until a toothpick inserted into the center of the pan comes out clean.  The surface will be med/dark golden brown and may be cracked.   

IF USING THE SKILLET, watch out for the hot container. 

IF YOU THINK THE BUTTER QUANTITY IS TOO RICH, USE ½ THE BUTTER AND LESS SUGAR TO TASTE.