Chili Cheese Cornbread Recipe
Ingredients
| Eggs | 2 | |
| Salt | 1 1/2 Teaspoon | |
| Baking powder | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Corn meal | 1 Cup (16 tbs) | |
| Whole kernel corn | 1 Cup (16 tbs) | |
| Tabasco sauce | 3 Drop | |
| Shredded sharp Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| Green chilies | 4 Ounce, chopped |
Directions
In a large bowl, thoroughly blend together all but the last two ingredients.
Grease a shallow, 8-inch, round, heat-resistant, non-metallic baking dish.
Pour half the batter into the greased baking dish.
Spread chopped chilies and 1/2 cup of cheese over the batter.
Top with remaining batter, then cheese.
Heat, uncovered, on roast for 14 to 16 minutes.
Let stand 5 minutes
Grease a shallow, 8-inch, round, heat-resistant, non-metallic baking dish.
Pour half the batter into the greased baking dish.
Spread chopped chilies and 1/2 cup of cheese over the batter.
Top with remaining batter, then cheese.
Heat, uncovered, on roast for 14 to 16 minutes.
Let stand 5 minutes
Chef
