Little Texas Cornbread

Name: Little Texas Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1 cup cornmeal; 1 cup shredded cheddar cheese; 1 tablespoon baking powder; 2 large eggs; 1 can (8-1/4 ounces) cream-style corn; 1 cup sour cream; 1/2 cup vegetable oil; 1 can (4 ounces) chopped green chiles, drained

TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD: 8 servings.

Cheddar cheese, cream-style corn and green chilies dress up ordinary corn bread. Generous slices taste great with a bowl of chili. A friend gave me this recipe.

Ingredients

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

Directions

1. In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chiles. Stir into dry ingredients just until moistened.
2. 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.

Nutrition Facts

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