Mexican Cornbread Recipe
Ingredients
2 eggs
1/4 cup salad oil
1 to 4 canned California green chiles, seeded and chopped
1 small can (about 9 oz.) cream-style corn
1/2 cup sour cream
1 cup yellow cornmeal
1/4 teaspoon salt
2 teaspoons baking powder
2 cups (about 8 oz.) shredded sharp Cheddar cheese
Directions
In a large bowl, beat eggs and salad oil until well blended.
Add chiles to egg mixture.
Then add corn, sour cream, cornmeal, salt, baking powder, and 1 1/2 cups of the cheese; stir until thoroughly blended.
Pour into a greased 8 or 9-inch round or square pan.
Sprinkle remaining 1/2 cup cheese evenly over top.
Bake in a 350° oven for 1 hour or until wooden pick inserted in the center comes out clean and crust is lightly browned.
Add chiles to egg mixture.
Then add corn, sour cream, cornmeal, salt, baking powder, and 1 1/2 cups of the cheese; stir until thoroughly blended.
Pour into a greased 8 or 9-inch round or square pan.
Sprinkle remaining 1/2 cup cheese evenly over top.
Bake in a 350° oven for 1 hour or until wooden pick inserted in the center comes out clean and crust is lightly browned.
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