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Mexican Cornbread

Recipe By Orville
Preparation Time 0:30
For muffin pans the yeild is about 26 to 28 muffins.

Serves 12

1 1/2 cups flour
2 1/2 cups cornmeal
5 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
1 tablespoon cumin
1 teaspoon chili powder
1 can whole kernel corn (15 oz) -- drained
1 can green chiles (4.5 oz) -- diced
2 eggs -- beaten
1 stick butter -- (melted) (1/2 cup)
2 cups milk
1 cup grated cheddar cheese

Add all dry ingredients to a mixing bowl and mix well. Add drained corn and green chilies. Add eggs, milk, melted butter, and cheddar cheese. Mix well. Pour into a 13 X 9 pan (1/4 sheet), or muffin pans that have been sprayed with cooking spray. Bake in a 425 degree oven for about 20 minutes or until golden brown. Excess can be stored in the freezer for later use.