about

This incredible recipe originated at Ottawa's Cajun Attic, a long-gone and much-missed restaurant that served tremendously good meals and generously provided its cornbread recipe to grateful patrons.

This recipe is the perfect accompaniment to chilli, and it is a must-have at any family gathering or potluck.

Ingredients and Method

Heat oven to 350 degrees Fahrenheit

1. Cream together:
   6 ounces of margarine (equals 12 tablespoons or 3/4 of a cup)
   1 cup white sugar

2. Add and Beat:
   4 large eggs
   ½ cup mild green chilies (see the Mexican food section - Old El Paso sells small tins)
   one 19 ounce can of creamed corn
   1 cup shredded Monterey Jack cheese

3. Mix Separately:
   1 cup of flour
   1 cup coarse cornmeal
   2 teaspoons baking powder
   ½ teaspoon salt

4. Add dry ingredients to wet and beat until just blended.

5. Pour into an 8" x 10" pan and bake for approximately one hour or until golden brown on top.

cornbread muffins

For cornbread muffins:

Use parchment paper muffin wrappers in muffin tins. Bake for approximately one half hour or until golden brown on top. Yields approximately 24 muffins.