Hotel Condon Corn Bread

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 3 eggs
• 1 (15 ounce) can creamed corn
• 1/2 cup butter, melted
• 2/3 cup sugar
• 1 cup flour
• 1 cup cornmeal, not stone-ground
• 3 tablespoons baking powder
• 1 (4 ounce) can diced green chilies, drained
• 1 cup grated mexican blend cheese
• 3 tablespoons honey

Recipe

• 1 preheat the oven to 375 degrees. in a large bowl, whisk together the eggs. then add the creamed corn, and melted butter. whisk in the sugar until blended.
• 2 in a small bowl, whisk together the flour, cornmeal and baking powder. slowly add the flour mixture into the large bowl until combined. fold in the diced chiles and cheese until combined.
• 3 place the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
• 4 bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. remove from the oven and cool the bread for 15 minutes on a rack.
• 5 invert the bread onto a platter and drizzle with honey. cool completely, then cut and serve.