Chili-Cheese Corn Bread
- 1/2 lb. pepperoni
- 2 c. flour
- 1 1/2 c. yellow corn meal
- 1/2 c. sugar
- 2 Tbsp. baking powder
- 1 1/2 tsp. salt
- 1/2 c. onion, chopped
- 2 eggs (large)
- 1 c. milk
- 1/2 c. oil
- 1/2 c. sour cream
- 6 oz. Cheddar cheese, shredded (1 1/2 to 2 c.)
- 1 (4 oz.) can chopped green chilies, drained
- Chop pepperoni.
- Preheat oven to 375u0b0.
- Grease a 9 x 13-inch pan.
- In large bowl, measure flour, corn meal, sugar, baking powder and salt.
- With wire whisk, beat eggs, milk, oil and sour cream until smooth.
- Stir egg mixture into flour mixture.
- Stir in pepperoni, cheese, onion and green chilies.
- Spoon batter into pan. Bake for 45 minutes, or until golden brown and toothpick inserted comes out clean.
- Makes 14 servings.
pepperoni, flour, yellow corn meal, sugar, baking powder, salt, onion, eggs, milk, oil, sour cream, cheddar cheese, green chilies
Taken from www.cookbooks.com/Recipe-Details.aspx?id=879040 (may not work)