Chili Rellenos Cornbread

Directions

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
    Yield:
11. 11
    9 pieces.