Chili Cheese Cornbread

Chili demands cornbread and while it is always delicious, a simple tip and some extra ingredients will make yours stand out. Preheating not just the oven, but the skillet too, creates the excellent crust the best corn breads have. This works for muffin tins as well.

½ cup butter or margarine—softened (can use a little less)
⅓ cup sugar
4 eggs
8 oz canned diced green chilies
1 cup canned corn or corn salsa (I buy a jar and split it in the chili and the corn bread)
½  cup cheddar cheese–shredded
½  cup queso fresco crumbled
1 cup flour
1 cup yellow cornmeal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Pre heat oven to 325°. Blend the butter and sugar until creamy. Add the eggs one at a time mixing well before adding the next one. Add the remainder of ingredients and mix well. Grease a greased 10″ skillet and heat in the oven for 10 minutes. Pour the mixture into the hot skillet. This created that good crust a cornbread should have. Bake for 35-45 minutes or till firm in the center. Serve hot and with the chili.