Chili-Corn Bread - cooking recipe

Ingredients

1/2 lb. white Shoe Peg corn, thawed
1 c. sour cream
1/2 c. melted butter or oleo
2 eggs
1 Tbsp. salt
1 Tbsp. baking powder
1/4 lb. Monterey Jack cheese, grated
4 oz. can green chiles, rinsed and chopped

Preparation

Combine the corn, sour cream, butter and eggs.
Blend thoroughly.
Stir the cornmeal, salt and baking powder together to blend.
Stir the dry ingredients into liquid ingredients, blending well.
Stir in the cheese and chiles.
Pour into a buttered 9-inch square pan.
Bake at 350\u00b0 for 50 to 60 minutes.