Corn Bread Mexican Style
|Vegetable oil||4 Tablespoon|
|Canned green chilies in brine||8 Ounce (2 cans, 4 oz each)|
|Ears of sweet corn/One 12oz can sweet corn, drained||4 Medium|
|Sour cream||1⁄2 Cup (8 tbs)|
|Corn meal||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Cheddar cheese||1 Cup (16 tbs), grated|
Pre-heat the oven to 350°F and lightly grease and flour an 8 inch round baking pan.
Beat the eggs and oil together in a large bowl until they are well blended.
Drain and chop the chilies and trim the corn away from the cob.
Add the chilies, sweet corn and sour cream to the egg and oil mixture.
Mix the corn meal and baking powder together and add to the batter.
Add most of the cheese to the batter, but save enough to sprinkle on top.
Give the batter a very good stir and pour it into the baking pan.
Sprinkle the remainder of the cheese on top and bake for 35-40 minutes, until a knife or piece of raw spaghetti inserted into it comes out clean.