Corny Corn Bread

Name: Corny Corn Bread
Ingredients: 4 oz. shredded hot pepper Monterey Jack cheese; 1/2 c. sugar; 1 c. margarine, softened; 4 eggs; 4 oz. (1 c.) light sour cream; 1 (8 to 8.5 oz.) can cream-style corn; 1 (4 oz.) can diced green chilies; 1 tsp. onion powder; 1 c. all-purpose flour; 1 c. yellow corn meal; 4 tsp. baking powder

11 ingredients

7 steps

Ingredients

4 oz. shredded hot pepper Monterey Jack cheese
1/2 c. sugar
1 c. margarine, softened
4 eggs
4 oz. (1 c.) light sour cream
1 (8 to 8.5 oz.) can cream-style corn
1 (4 oz.) can diced green chilies
1 tsp. onion powder
1 c. all-purpose flour
1 c. yellow corn meal
4 tsp. baking powder

Directions

1

Heat oven to 350°.
2

In a large mixing bowl, combine sugar and margarine. Beat at medium speed until creamy, 1 to 2 minutes. Continue beating, adding eggs, one at a time, until well mixed, 1 to 2 minutes. Add cheese, light sour cream, corn, chilies and onion powder.
3

Continue beating, scraping bowl often until well mixed, 1 to 2 minutes.
4

Add flour, cornmeal and baking powder.
5

Continue beating until just mixed, 1 minute.
6

Pour batter into lightly greased 13 x 9-inch baking pan. Bake 45 to 50 minutes or until light golden brown.
7

Serve warm or cold.