Popular Mexican Cornbread
|Salad oil||1⁄4 Cup (4 tbs)|
|Canned california green chilies||4|
|Canned cream style corn||9 Ounce (1 Small Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Shredded sharp cheddar cheese||8 Ounce (2 Cups)|
In a large bowl, beat eggs and oil until well blended.
Rinse seeds out of chiles, finely chop chiles, and add to egg mixture.
Then add corn, sour cream, cornmeal, salt, baking powder, and 1 1/2 cups of the cheese; stir until thoroughly blended.
Pour into a greased 8 or 9-inch round or square pan.
Sprinkle remaining 1/2 cup cheese evenly over the top.
Bake in a 350° oven for 1 hour or until a wooden skewer inserted in center comes out clean and crust is lightly browned.