Texas Cornbread

• 1 c. flour
• 1 c. yellow cornmeal
• 1 tsp. salt
• 4 tsp. baking powder
• 1/4 c. sugar
• 2 eggs, slightly beaten
• 1/4 c. salad oil
• 1 c. milk
• 3/4 c. well-drained Mexican-style whole kernel corn
• 1 (3 oz.) can chopped green chilies (with liquid)

1. In a mixing bowl, combine flour, cornmeal, salt, baking powder and sugar; blend well.
2. In a separate bowl, combine eggs, oil and milk.
3. Pour into dry ingredients and mix just until moistened. Stir in corn and chilies; beat 1/2 minute.
4. Turn into greased 8 to 9-inch square pan.
5. (I use a cookie sheet, as we like thin cornbread.)
6. Bake in a preheated 400u0b0 oven until done, about 25 minutes.
7. Turn out on cooling rack.
8. Cut into squares and serve warm.
9. Makes 9 to 12 servings.

flour, yellow cornmeal, salt, baking powder, sugar, eggs, salad oil, milk, well, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352463 (may not work)