Chili Rellenos Cornbread

• 1/4 c. butter
• 2 eggs
• 1 (8 oz.) can corn, drained
• 1 c. sour cream
• 1 c. yellow corn meal
• 1 Tbsp. baking powder
• 1 1/2 tsp. salt
• 1 (4 oz.) can peeled green chilies
• 1 c. grated Cheddar cheese

1. Melt butter in a 1 1/2-quart mixing bowl on High in the microwave for 45 seconds to 1 minute.
2. Beat in eggs, corn and sour cream.
3. Combine corn meal, baking powder and salt.
4. Stir in dry ingredients until well blended.
5. Pour half the batter into a greased 8-inch square glass baking dish.
6. Place the chilies and half the cheese over the batter.
7. Spread with the remaining batter and top with remaining cheese.
8. Cook on Low for 4 minutes.
9. Bake on High for 5 to 7 minutes or until golden brown.
10. Yield:
11. 9 pieces.

butter, eggs, corn, sour cream, yellow corn meal, baking powder, salt, green chilies, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258326 (may not work)