Mexican Corn Bread - cooking recipe

Ingredients

2 eggs
1/4 c. salad oil
1 to 4 canned Ortega chilies or to taste
1 (9 oz.) can creamed corn
1/4 c. sour cream
1 c. yellow corn meal
1/2 tsp. salt
2 tsp. baking powder
2 c. (8 oz.) shredded sharp Cheddar cheese

Preparation

In a large bowl, beat the eggs and salad oil.
Rinse seeds out of chilies; finely chop them and add to egg mixture.
Add corn, sour cream, corn meal, salt, baking powder and 1 1/2 cups of the cheese.
Mix and pour into greased pan.
Sprinkle remaining cheese on top.
Bake at 350\u00b0 for 1 hour or until toothpick comes out clean.