Cornbread of the Gods

Last night Kevin did some ribs on the Traeger, and I made some Cornbread of the Gods. I made 1/4 of the recipe and did muffins this time, counted how many we wanted, then shared the rest with the neighbors on either side of us. One of the neighbors came back over a little bit later with a basket of delicious strawberries they picked up at a local farmers' market that day, and said her husband sent her over to see if she could convince us to give her the recipe…which is what ALWAYS happens. It's THAT good. So I thought I'd post it here.

My mom got this recipe years ago from Angel's Camp Mercantile in Angel's Camp, CA, and we've been making it ever since. It's the best cornbread I've ever had. Ever. I only make one substitution: instead of diced green chiles, I use diced green jalapenos. I think it's better that way. But you can't really go wrong with either choice. Sometimes I use a smaller 9"x13" cake pan, and use the rest of the batter to make muffins and fill a couple small loaf pans…then I can send some home with friends (because otherwise we'll just eat the rest of it…and you know…a pound of butter…). I don't recommend trying to skimp by using butter substitute or lite cheese or anything…just do it right and only make it every couple of months or so.

When there are leftovers, for breakfast the next morning, take a slice and brown it a little bit in a frying pan and then serve with a poached egg and some wilted spinach, topped with a little hot sauce (I like Cholula Chipotle).

You're welcome.

Mexican Cornbread 

1 lb. butter, softened
1½ cups of sugar
8 eggs
8 oz. can of diced jalapeno chiles or diced green chiles
4 cups creamed corn
1 cup grated monterey jack cheese
1 cup grated cheddar cheese
½ tsp. salt
2 cups corn meal
2 cups flour, unsifted
3 Tbsp. baking powder 

Cream together the sugar & butter.  Add eggs.  Beat until fluffy.  In a separate bowl, combine the rest of the ingredients. Add the sugar/butter/egg mixture and mix well. Pour batter into a floured and buttered 12” x 22” pan. 

Bake for 1 hour at 375 degrees.  

Serves 36 or 2 depending on how you cut it.  

(Posted by Laura)