Mexican Cornbread

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

Directions

 * 1) Preheat oven to 350 degree F. oil 8-inch square baking pan. Set aside.
 * 2) Mix cornmeal, flour, baking powder and salt in small mixing bowl. Set aside.
 * 3) Blend sour cream, eggs and Crisco oil in medium mixing bowl.
 * 4) Add cornmeal mixture, 1-1/2 cups Cheddar Cheese, corn and chilies. Mix well. Pour into prepared pan.
 * 5) Sprinkle with remaining 1/2 cup Cheddar Cheese.
 * 6) Bake at 350 degrees F, 30 to 35 minutes, or until wooden pick inserted in center comes out clean.
 * 7) Cut into squares and serve warm.

Contributed by
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