Seriously. This is the.best,corn.bread.ever.
I never really liked cornbread much until I tasted this cornbread at The Bald Pate Inn in Estes Park, Colorado.
It is dense and delicious. Melts in your mouth. I think the magic is the combination of cheese and creamed corn.
I haven’t met anyone that doesn’t love this cornbread …
Bald Pate Inn Cornbread
1 c. butter * 1 c. sugar * 4 eggs * 2 c. canned creamed corn * 1/2 c shredded monterey jack cheese * 1/2 c. shredded cheddar cheese * 1 c. flour * 1 c. yellow cornmeal * 4 t. baking powder * 1/4 t. salt
Heat oven to 350° degrees ~ and grease a 13 x 9 inch baking pan. Using an electric mixer, beat butter and sugar until blended and smooth. Add eggs, one at a time, beating after each. Gradually beat in corn and cheeses. Stir in remaining ingredients. Spread evenly in the pan. Place in oven, close door, immediately reduce heat to 300° degrees and bake 1 hour or until done. Don’t over cook this! In the center the top will look moist ~ just check knife to make sure comes out pretty clean before removing from oven.
I always bake this at Thanksgiving ~ it’s my family’s absolute favorite. It’s also great any time of the year with chili or soup. Since it’s pretty hearty ~ you can slice it to serve about 16 but don’t be surprised when people come back for seconds.
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