| MEXICAN CORNBREAD |
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Prep time: 10 minutes Bake time: 30-35 minutes Makes 1 8X8 loaf1 cup yellow cornmeal 2/3 cup unsifted all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup dairy sour cream 2 eggs 1/4 cup CRISCO Oil 2 cups shredded Cheddar cheese (about 8 ounces), divided 1 can (8-3/4 ounces) whole kernel corn, drained 1 can (4 ounces) chopped green chilies, drained Preheat oven to 350ºF. Oil 8-inch square baking pan. Set aside. Mix cornmeal, flour, baking powder and salt in small mixing bowl. Set aside. Blend sour cream, eggs and Crisco Oil in medium mixing bowl. Add cornmeal mixture, 1-1/2 cups Cheddar cheese, corn and chilies. Mix well. Pour into prepared pan. Sprinkle with remaining 1/2 cup Cheddar cheese. Bake at 350ºF, 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cut into squares and serve warm. |
