Mexican Cornbread
Makes 1 8 x 8 loaf
Ingredients:
1 cup yellow cornmeal
2/3 cup unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dairy sour cream
2 eggs
1/4 cup CRISCO Oil
2 cups shredded Cheddar cheese (about 8 ounces), divided
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies, drained
Preheat oven to 350 degree F. Oil 8-inch square baking pan. Set aside.
Mix cornmeal, flour, baking powder and salt in small mixing bowl. Set aside.
Blend sour cream, eggs and Crisco Oil in medium mixing bowl. Add cornmeal mixture, 1-1/2 cups Cheddar cheese, corn and chilies. Mix well. Pour into prepared pan.
Sprinkle with remaining 1/2 cup Cheddar cheese. Bake at 350 degrees F, 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cut into squares and serve warm.
B-man
