Mexican Cornbread

• 1 (8 1/2 ounce) can cream-style corn
• 2 cups cheddar cheese, shredded
• 1 cup cornmeal
• 12 cup sour cream
• 14 cup corn oil
• 12 cup diced green chilis (canned)
• 2 eggs
• 2 teaspoons baking powder
• 12 teaspoon salt

1. Preheat oven to 350 degrees.
2. Grease an 8 or 9 inch square baking pan.
3. Rinse and drain chilies well.
4. Mix all ingredients together, reserving 1/2 cup cheese for sprinkling on top.
5. Bake 1 hour, or until set in center.
6. Cut into squares and serve immediately with butter.

creamstyle, cheddar cheese, cornmeal, sour cream, corn oil, green chilis, eggs, baking powder, salt

Taken from www.food.com/recipe/mexican-cornbread-230511 (may not work)