Chili Rellenos Cornbread - cooking recipe

Ingredients

1/4 c. butter
2 eggs
1 (8 oz.) can corn, drained
1 c. sour cream
1 c. yellow corn meal
1 Tbsp. baking powder
1 1/2 tsp. salt
1 (4 oz.) can peeled green chilies
1 c. grated Cheddar cheese

Preparation

Melt butter in a 1 1/2-quart mixing bowl on High in the microwave for 45 seconds to 1 minute.
Beat in eggs, corn and sour cream.
Combine corn meal, baking powder and salt.
Stir in dry ingredients until well blended.
Pour half the batter into a greased 8-inch square glass baking dish.
Place the chilies and half the cheese over the batter.
Spread with the remaining batter and top with remaining cheese.
Cook on Low for 4 minutes.
Bake on High for 5 to 7 minutes or until golden brown.
Yield:
9 pieces.