"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sour Cream Mexican Cornbread, by Melissa Hammer, is from Vivian's Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Melissa Hammer Added: Wednesday, September 2, 2009
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
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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