Marcoux Southwestern Cornbread

Southwestern Cornbread
Straight from Jeff's Uncle Ken Marcoux

"A family favorite, Carol first created this recipe when we lived in Albuquerque about the time
Marc was born, and won first prize in the Albuquerque Tribune’s Great Green Chili Cooking
Classic."

1 cup yellow cornmeal
1 can (4 oz.) chopped green chilies – Hot or Mild, your choice (we like hot!!)
1 ½ tsp. kosher salt
1 Tbs. baking powder
1 cup cream style corn (canned)
½ cup sour cream
¼ cup butter, melted
2 extra-large or jumbo eggs, well beaten (just use a fork to beat them in a large cup!)
2 cups sharp Cheddar cheese, grated - put ½ cup aside for use later in the recipe
1 can (4 oz.) chopped green chilies - we like them hot, but use mild if preferred

1. Preheat oven to 350°F.

2. Stir together the cornmeal, salt and baking powder. Add corn, sour cream, melted butter,
eggs, cheese and chilies. Stir until well blended.

3. Pour into greased 9-inch round cake pan (or use another pan of similar volume or use
individual muffin cups). Sprinkle reserved cheese over the top of the batter in the pan.

4. Bake for approximately one hour, until the cornbread is nicely raised and beautifully
browned on top. Reduce cooking time by about 20 minutes if using individual muffin cups.
You may want to reduce cooking times for all variations of this recipe and substitute careful
watching the first time you make this recipe because times are for high altitude cooking.

NOTE: If your first batch of cornbread seems dry or crumbly, add about ¼ cup water, milk or
cream the next time you bake the recipe, again this is an altitude issue if it happens

Now from Michelle:
I served this with an easy throw-it-together chili, and it was delightful - both with the chili, and just by itself for a snack!! Yum! Green chilis and the added cheese absolutely make this cornbread.