Popular Mexican Cornbread Recipe
Ingredients
2 eggs
1/4 cup salad oil
1 to 4 canned California green chiles
1 small can (about 9 oz.) creamed-style corn
1/2 cup sour cream
1 cup yellow cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
2 cups (about 8 oz.) shredded sharp Cheddar cheese
Directions
In a large bowl, beat eggs and oil until well blended.
Rinse seeds out of chiles, finely chop chiles, and add 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 the top.
Bake in a 350° oven for 1 hour or until a wooden skewer inserted in center comes out clean and crust is lightly browned.
Rinse seeds out of chiles, finely chop chiles, and add 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 the top.
Bake in a 350° oven for 1 hour or until a wooden skewer inserted in center comes out clean and crust is lightly browned.
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