Diane's Green Chili Cornbread
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 4-oz can of green chilis, drained
- 1 8-oz can of creamed corn (or 1 cup)
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup vegetable oil
Mix dry ingredients.
Mix wet ingredients and 1 1/2 cups cheese.
Pour into 9" round pan. Sprinkle the remaining cheese on top.
Bake at 350°F for 45 min or until done.
I want to try a lighter version of this and see if it can retain the same pudding-like consistency and decadent feel.