This cornbread recipe is a perfect accompanyment for that next hearty pot of soup.
March 18, 2013
1 cup cornmeal
1 cup sharp cheddar cheese
1 Tbsp. baking powder
1 (8 1/2 oz) can cream style corn
1 (8 oz.) cup sour cream
1/2 cup vegetable oil
1 (4oz.) can chopped green chilies, drained
In a large bowl, combine the cornmeal, cheeses and baking powder.
In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened. Pour into a greased square baking pan (8x8). Bake at 400 for 30-35 minutes or until toothpick come out clean.
Makes: 8 servings
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