Chili Cheese Cornbread
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| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 30-35 min (+10 min cooling) |
| Source | Janice Quanbeck |
| Yield / serves | 9 servings |
| Rating | Very good |
Ingredients
- 1 c yellow cornmeal
- 2/3 c all-purpose flour
- 2 t baking powder
- 1/2 t salt
- 3/4 c dairy sour cream
- 2 eggs
- 1/4 c vegetable oil
- 1 1/2 c shredded Cheddar cheese
- 1 can (8 3/4 oz) whole kernel corn, drained
- 1 can (4 oz) chopped green chilies, drained
Preparation
Preheat oven to 400°F. Grease 9x9x2-inch baking pan.
Combine cornmeal, flour, baking powder, and salt. Set aside.
Blend sour cream, eggs, and oil in medium mixing bowl. Add cornmeal mixture, cheese, corn and chilies. Mix well. Pour into pan. Bake at 400° for 30-35 minutes, or until wooden pick inserted in center comes out clean. Cool 10-15 minutes. Cut into squares and serve warm.
