Monday, February 18, 2008

Chile-Cheese Corn Bread

1 cup yellow cornmeal

3/4 cup all-purpose flour

2 tsp Watkins Baking Powder

1/2 tsp Watkins Garlic Salt

1/4 tsp Watkins Black Pepper

6 oz (1/2 cup ) sour cream

3 tbsp jalapeno mustard

2 eggs

1/4 cup vegetable oil

2 cups (8 oz) shredded reduced-fat Cheddar cheese

1 can (8.5 oz.) cream-style corn

1 can (4 oz) chopped green chiles

1 jar (2 oz) chopped pimento

Cooking Directions
Combine first five ingredients; set aside. Combine sour cream, mustard, eggs, and oil; add cornmeal mixture, 1-1/2 cups cheese, corn, chiles, and pimento. Mix well. Pour into a greased 8-inch baking dish. Sprinkle with remaining cheese. Bake at 350ºF. for 35 to 40 minutes or until bread tests done. Cut into squares and serve warm.Makes 8 servings.

1 comment:

Lisa said...

This corn bread looks so good but all your recipes do. Hugs. Lisa