Mexican Corn Bread

1. 1

   In large bowl beat eggs and oil until well blended.

2. 2

   Rinse seeds out of chiles, chop chiles fine and add to eggs.

3. 3

   Add corn, sour cream, corn meal, baking powder, salt and 1/2 cup of the cheese.

4. 4

   Stir until thoroughly blended.

5. 5

   Pour into greased 9-inch square or round pan.

6. 6

   Sprinkle remaining 1/2 cup cheese evenly over the top.

7. 7

   Bake in 350u00b0 oven for 1 hour or until well done and crust is brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.