Corny Corn Bread
- 4 oz. shredded hot pepper Monterey Jack cheese
- 1/2 c. sugar
- 1 c. margarine, softened
- 4 eggs
- 4 oz. (1 c.) light sour cream
- 1 (8 to 8.5 oz.) can cream-style corn
- 1 (4 oz.) can diced green chilies
- 1 tsp. onion powder
- 1 c. all-purpose flour
- 1 c. yellow corn meal
- 4 tsp. baking powder
- Heat oven to 350u0b0.
- In a large mixing bowl, combine sugar and margarine. Beat at medium speed until creamy, 1 to 2 minutes. Continue beating, adding eggs, one at a time, until well mixed, 1 to 2 minutes. Add cheese, light sour cream, corn, chilies and onion powder.
- Continue beating, scraping bowl often until well mixed, 1 to 2 minutes.
- Add flour, cornmeal and baking powder.
- Continue beating until just mixed, 1 minute.
- Pour batter into lightly greased 13 x 9-inch baking pan. Bake 45 to 50 minutes or until light golden brown.
- Serve warm or cold.
pepper, sugar, margarine, eggs, light sour cream, creamstyle, green chilies, onion powder, flour, yellow corn meal, baking powder
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018609 (may not work)