LITTLE TEXAS CORN BREAD
Yields 8 servings
1 cup cornmeal
1 cup (4 oz.) shredded cheddar cheese
1 tbsp. baking powder
2 eggs
1 can (8-1/2 oz.) cream-style corn
1 cup (8 oz.) sour cream
1/2 cup vegetable oil
1 can (4 oz.) chopped green chilies, drained
In a large bowl, combine the cornmeal, cheese and baking powder.  In another bowl, combine the eggs, corn, sour cream, oil and chilies.  Stir into dry ingredients just until moistened. 

Pour into a greased 8-in. square baking pan.  Bake at 400 for 30-35 minutes or until a toothpick comes out clean. Serve warm.  Refrigerate leftovers.
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