Mexican Corn Bread - cooking recipe

Ingredients

1 c. yellow corn meal
pinch of salt
2 tsp. baking powder
8 oz. sharp Cheddar
2 eggs
1/4 c. salad oil
2 to 4 cans green chiles
9 oz. cream-style corn
1/2 c. sour cream

Preparation

In large bowl beat eggs and oil until well blended.
Rinse seeds out of chiles, chop chiles fine and add to eggs.
Add corn, sour cream, corn meal, baking powder, salt and 1/2 cup of the cheese.
Stir until thoroughly blended.
Pour into greased 9-inch square or round pan.
Sprinkle remaining 1/2 cup cheese evenly over the top.
Bake in 350\u00b0 oven for 1 hour or until well done and crust is brown.
Makes 6 to 8 servings.