Mexican Cornbread
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A american take on mexican cornbread, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 1 c. yellow cornmeal
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/3 c. melted bacon grease or oil
- 1 (8 oz.) carton sour cream
- 1 (15 oz.) can cream-style corn
- 2 eggs, beaten
- 1 c. grated Cheddar cheese
- 1 (4 oz.) can chopped green chilies
Method
Preheat oven to 375°.
Grease an 8 x 11-inch pan. Combine cornmeal, salt and soda; blend well. Stir in bacon grease.
Add sour cream, corn and eggs, mixing well. Spoon half of the batter into prepared pan.
Sprinkle with cheese and chilies.
Cover with remaining cornbread batter.
Bake at 375° for 35 to 40 minutes or until golden brown.
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