Sweet and moist, this is not your typical corn bread. Kids will love it.
1 cup flour
2 cups sugar
3Â½ cups self-rising yellow cornmeal
3 large eggs
2 cups nacho cheese condensed soup (almost 2 - 11-ounce cans)
1 cup milk
Â¼ cup chopped peppers, either red, green or jalapeno
Preheat oven to 400 degrees. Grease a 9-by-13-inch cake pan and set aside.
In a large bowl, mix flour, sugar and cornmeal. Add eggs, nacho cheese soup, milk and peppers. Mix until combined, but do not over-mix. (I used an electric mixer on low for 1 minute, then fold it with a rubber spatula for a few strokes.)
Pour batter into pan and bake 30 to 45 minutes. Corn bread is done when top is golden brown and a toothpick inserted in the middle comes out clean.
Makes about 16 pieces.