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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sour Cream Mexican Cornbread Recipe

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This recipe for Sour Cream Mexican Cornbread is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (6 oz.) pkg. of cornbread mix
1 (14 3/4 oz.) cream style corn
1 (16 oz.) sour cream
6 large eggs, lightly beaten
1/2 cup vegetable oil
1 (4 1/2 oz.) can chopped green chills
1 1/2 to 2 cups grated cheese
Directions:
Directions:
Preheat oven to 400 degrees. Grease 2 cast iron skillets with vegetable oil and put in oven to heat while oven is preheating. Combine cornbread mix and remaining ingredients except green chills and cheese. Stir just until moistened then add cheese and green chills. Remove prepared cast iron skillets from oven and spoon batter into hot skillet. Bake for 20 minutes or until golden.

 

 

 

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