Mexican Corn Bread

Directions

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 350° oven for 1 hour or until well done and crust is brown.
8. 8
   Makes 6 to 8 servings.