Wednesday, November 25, 2009

Southwest Style Cornbread

Southwest Style Cornbread

* 1 cup yellow corn meal
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/3 cup melted butter (Land O Lakes)
* 1 cup sour cream (We use Daisy)
* 1 small can (8 ounces) cream-style corn
* 2 large eggs, beaten
* 1 cup shredded Cheddar cheese or Mexican blend of cheeses (We use Sargento)
* 1 can (4 ounces) mild chopped green chile peppers, drained

Heat oven to 375°. Grease an 8- or 9-inch skillet - cast iron is best; place over medium heat while preparing cornbread batter. Combine cornmeal, salt, and baking soda; blend well. Stir in melted butter; add sour cream, corn, and eggs, blending well. Spoon half of the batter into the greased hot skillet. Sprinkle batter with the cheese and chile peppers; cover with remaining batter. Bake cornbread at 375° for 35 to 40 minutes, until nicely browned. Note: If you bake this using the skillet method as shown in this recipe, make sure the skillet handle is oven proof.

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