Mexican Cornbread

• 1 c. yellow cornmeal
• 2/3 c. unsifted all-purpose flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 3/4 c. sour cream
• 2 eggs
• 1/4 c. Crisco oil
• 1 1/2 c. shredded Cheddar cheese
• 1 can whole kernel corn, drained
• 1 can chopped green chilies, drained

1. Preheat oven to 400u0b0.
2. Oil a 9 x 9 x 2-inch square baking pan. Set aside.
3. Combine the cornmeal, flour, baking powder and salt in a small mixing bowl.
4. Set aside.
5. Blend the sour cream, eggs and Crisco oil in medium bowl. Add cornmeal mixture, Cheddar cheese, corn and chilies.
6. Mix well.
7. Pour into prepared pan. Bake at 400u0b0 for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 to 15 minutes. Cut in squares and serve warm.

yellow cornmeal, flour, salt, baking powder, sour cream, eggs, crisco oil, cheddar cheese, whole kernel corn, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=969777 (may not work)