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Little Texas Corn Bread
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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 or until a toothpick comes out clean. Serve warm.
Refrigerate leftovers.
Yield: 8 servings.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |