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

1. Heat oven to 350u0b0.
2. 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.
3. Continue beating, scraping bowl often until well mixed, 1 to 2 minutes.
4. Add flour, cornmeal and baking powder.
5. Continue beating until just mixed, 1 minute.
6. Pour batter into lightly greased 13 x 9-inch baking pan. Bake 45 to 50 minutes or until light golden brown.
7. 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)