1 c. cornmeal
1 T. baking powder
3/4 t. salt
1 c. cream style corn
1 c. sour cream
2/3 c. butter, melted
2 eggs
1 c. shredded cheddar cheese
1 (4 oz.) can diced green chilies
In a bowl, combine cornmeal, baking powder and salt. Combine remaining ingredients. Add to dry ingredients and stir until blended. Pour into a greased 9 inch square pan. Bake at 350 for 1 hour or until bread tests done.
I like to double this recipe and make it in a 9 x 13. It is one of my all time favorites, but B. doesn't really like it, so I don't make it much. I got it, along with lots of my other faves, from a sweet lady named Jean from Mississippi that I used to work with at the IRS. She brought in baked goods for us almost every day! Remember her, Ta?
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2 comments:
I really liked the cornbread. Honestly, it didn't taste much different from the norm. However, my kids have corn phobia. They won't touch anything with loose kernels in it. My one and only vegie I would eat growing up was corn (of course it's the most fattening). I can't figure out why my kids don't like it. (they do eat it off the cob, go figure)
But let's remember - dinner group is for the cooks - let's not worry about what the others think - it's all about me.
I agree..all about ME! But what IS up with not liking corn? I thought that was a good stand-by veggie for kids...
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