One of my favorite features of Bon Appetit magazine over the years was the R.S.V.P. page – readers would ask the magazine to request a recipe from a restaurant for them. Long gone now I’m afraid. A recipe I tore out and have made many times is this one from the Boulders Resort near Phoenix that a reader was served at a company sales meeting. Great for brunch or with Mexican food.
I accidently learned a way to improve it last week. I had made it ahead and wanted to reheat it at serving time. I put the cut squares onto a sheet pan thinking they would heat faster than the whole pan, and the edges of the squares got a bit crusty as well – a nice crunch with the dense rich bread. Serves 12.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup yellow cornmeal
6 Tbs. sugar
4 large eggs
1 1/2 cups all purpose flour
1 Tbs. baking powder
1 1/2 tsp. salt
1 15-ounce can cream style corn
1 4-ounce can diced green chilies
1/3 cup (packed) grated cheddar cheese (about 1 1/2 ounces)
1/3 cup (packed) grated Monterey Jack cheese (about 1 1/2 ounces)
Preheat oven to 375 degrees. Lightly oil 9-inch square baking pan. Using an electric mixer, beat butter, cornmeal and sugar in a large bowl until well blended. Add eggs one at a time, beating well after each addition. Mix flour, baking powder and salt in a small bowl. Add to batter and stir well. Mix in corn, chilies and both cheeses. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool slightly. Cut into squares.
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