Moist Mexican Cornbread

• 2 large eggs
• 1 cup sour cream
• 2/3 cup canola oil
• 1-1/2 cups cornmeal
• 1/4 cup all-purpose flour
• 2-1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 can (4 ounces) chopped green chilies, drained
• 2 tablespoons chopped green pepper
• 2 tablespoons chopped onion
• 2 tablespoons chopped pimientos
• 1 pound ground beef, cooked and drained
• 1-1/2 cups shredded cheddar cheese

1. In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chilies, green pepper, onion and pimientos. Add the egg mixture; mix well.
2. Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350u0b0 for 30 minutes or until a toothpick comes out clean.

eggs, sour cream, canola oil, cornmeal, allpurpose, baking powder, salt, green chilies, green pepper, onion, pimientos, ground beef, cheddar cheese

Taken from www.tasteofhome.com/recipes/moist-mexican-cornbread/ (may not work)