Mexican cornbread

1 servings

Ingredients

Quantity Ingredient
1 cup Yellow cornmeal
2 teaspoons Baking powder
¾ cup Dairy sour cream
¼ cup Oil
1 can Whole kernal corn drained
⅔ cup Unsifted all purpose flour
½ teaspoon Salt
2 Eggs
2 cups Shredded cheddar cheese
4 ounces Chopped green chilies, drained

Directions

Preheat oven to 350F. Oil 8-inch square baking pan. Set aside Mix cornmeal, flour, baking powder, and salt in small mixing bowl. Set aside. Blend sour cream, eggs, and oil in medium mixing bowl. Add cornmeal mixture, 1½ cups of cheddar cheese, corn and chilies. Mix well. Pour into prepared

pan. Sprinkle remaining ½ cheese. Bake at 350F for 30 to 35 minutes, or until toothpick inserted in middle comes out clean. Cut into squares and serve warm!

From: Sandee Eveland Date: 06-15-95 (164) Fido: Home Co

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