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Little Texas Corn Bread

1 cup cornmeal
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon baking powder
2 eggs
1 can (8-3/4 ounces) cream-style corn
1 cup (8 ounces) sour cream
1/2 cup vegetable oil
1 can (4 ounces) chopped green chilies, drained

In a large bowl, combine the cornmeal, cheese and baking powder. In
another bowl, combine the eggs, corn, sour cream, oil and chilies.
Stir into dry ingredients just until moistened. Pour into a
greased 8-in. square baking pan. Bake at 400° for 30-35 minutes

Printed from tasteofhome.com Nov 18, 2008

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Little Texas Corn Bread cont.

or until a toothpick comes out clean. Serve warm. Refrigerate
leftovers.

Yield: 8 servings.