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Louise's Mexican Cornbread Recipe

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This recipe for Louise's Mexican Cornbread is from GENOVA FAMILY COOKBOOK, 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 eggs
1/4 cup salad oil
2 to 4 small cans of chopped green chiles (mild or hot)
1 1/2 cups sour cream
1 cup yellow cornmeal
1/2 tsp. salt
2 tsp. baking powder
2 cups shredded sharp Cheddar cheese (8 ozs.)
Directions:
Directions:
In a large bowl, beat eggs and salad oil until well blended. Add chiles to egg mixture. Then add sour cream, cornmeal, salt, baking powder and 1 1/2 cups cheese. Stir until thoroughly blended. Pour into a greased 9 inch square cake pan. Sprinkle remaining cheese over the top. Bake at 350º oven for 1 hour or until a toothpick inserted in the center comes out clean. Crust should be lightly browned. Freezes nicely, makes 6-8 servings.

 

 

 

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