Chili Rellenos Cornbread

1. 1

   Melt butter in a 1 1/2-quart mixing bowl on High in the microwave for 45 seconds to 1 minute.

2. 2

   Beat in eggs, corn and sour cream.

3. 3

   Combine corn meal, baking powder and salt.

4. 4

   Stir in dry ingredients until well blended.

5. 5

   Pour half the batter into a greased 8-inch square glass baking dish.

6. 6

   Place the chilies and half the cheese over the batter.

7. 7

   Spread with the remaining batter and top with remaining cheese.

8. 8

   Cook on Low for 4 minutes.

9. 9

   Bake on High for 5 to 7 minutes or until golden brown.

10. 10

    9 pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.