Mexican Cornbread
Alyson Stringer (originally from Linley Davis Shurtleff)
Ever since our trip to New Orleans and dinner at Jacques-imo’s, I’ve become a cornbread fiend! I particularly love when they have substance to them, e.g. whole corn, chilis, cheese, etc., so this recipe is one of my favorites. (Nov 2010)
2 cups self-rising corn meal mix
1 tsp baking powder
1/2 cup cooking oil
1 (8oz) container sour cream
4 eggs
1/2 can cream-style corn1 onion, finely chopped
1 (4oz) can chopped green chilis
2 cups Cheddar cheese, shredded
2 cups Cheddar cheese, shredded
Preheat oven to 375˚F.
Mix all ingredients and pour into a hot greased pan.
Bake for 35-40 minutes. The last 5 minutes turn oven to 400˚F.