Christopher’s Cornbread

Ingredients

• 2 cups creamed corn
• 3 oz. (weight) sharp cheddar
• 1/2 cup green chilis
• 10 oz. (weight) eggs
• 1 cup white sugar
• 12 oz. (weight) butter (room temperature)

And

• 160 g. (1 1/4 cup) AP flour
• 200 g. ( 1 2/3 cup) cornmeal
• 22 g. (1/8 cup or 1 3/4 Tbsp.) baking powder
• 2 tsp. kosher salt

Instructions

Place skillets in a 425-degree oven (high fan).

Add the first 6 ingredients to a large bowl and mix with a wire whisk. Mix in butter with hands.

Combine dry ingredients in a small bowl and mix well.

Add dry ingredients to wet and mix with a spatula until just barely combined.

Remove skillets from the oven and spray with Vegalene. Add filling to about 3/4 inch below top of skillet.

Bake 18-20 minutes until just set in the center.

Remove from oven and serve.

Yummmmm!

Note

Save the leftovers for salad croutons.

Neighborly Public House | The Colony @ 5538 N 7th St., Phoenix