Chili Cheese Cornbread
|Salt||1 1⁄2 Teaspoon|
|Baking powder||1 Tablespoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Melted butter/Margarine||1⁄4 Cup (4 tbs)|
|Corn meal||1 Cup (16 tbs)|
|Whole kernel corn||1 Cup (16 tbs)|
|Tabasco sauce||3 Drop|
|Shredded sharp cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Canned green chilies||4 Ounce, drained and chopped|
In a large bowl, thoroughly blend together all but the last two ingredients.
Grease a shallow, 8-inch, round, heat-resistant, non-metallic baking dish.
Pour half the batter into the greased baking dish.
Spread chopped chilies and 1/2 cup of cheese over the batter.
Top with remaining batter, then cheese.
Heat, uncovered, on roast for 14 to 16 minutes.
Let stand 5 minutes