Southwestern Corn Bread Recipe
Ingredients
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Eggs | 2 | |
| 2/3 cup melted butter or bacon drippings | ||
| Sour cream | 1 Cup (16 tbs) | |
| 2 cups cooked corn kernels | ||
| 1/4 pound Monterey Jack or Cheddar cheese, grated | ||
| Green chiles | 4 Ounce, chopped | |
| Bacon bits | 1/2 Cup (16 tbs) | |
Directions
1 Preheat oven to 375°F. Grease a 9-inch-square pan or large cast-iron skillet.
2 Mix dry ingredients together and make a well in the center. Add eggs, butter and sour cream and blend thoroughly. Fold in corn kernels.
3 Pour half of the batter into the prepared pan. Cover with grated cheese and chiles.
4 Pour remaining batter over top. Add bacon bits if desired. Bake in the preheated oven for 30 to 40 minutes.
2 Mix dry ingredients together and make a well in the center. Add eggs, butter and sour cream and blend thoroughly. Fold in corn kernels.
3 Pour half of the batter into the prepared pan. Cover with grated cheese and chiles.
4 Pour remaining batter over top. Add bacon bits if desired. Bake in the preheated oven for 30 to 40 minutes.
Chef
