Mexican Corn Bread
|Yellow cornmeal||1 Cup (16 tbs)|
|Unsifted all purpose flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||2 Teaspoon|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||8 Ounce, divided (2 Cups)|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
Preheat oven to 350 °F.
Oil 8-inch square baking pan.
Mix cornmeal, flour, baking powder and salt in small mixing bowl.
Blend sour cream, eggs and Crisco® Oil in medium mixing bowl.
Add cornmeal mixture, 1 1/2 cups Cheddar cheese, corn and chilies.
Pour into prepared pan.
Sprinkle with remaining 1/2 cup Cheddar cheese.
Bake at 350 °F, 30 to 35 minutes, or until wooden pick inserted in center comes out clean.
Cut into squares and serve warm.