CHILI CORN BREAD 
1 c. cornmeal
1 sm. can creamed corn
3/4 c. milk
1 tsp. salt
3 tsp. baking powder
2 eggs
1 sm. can chopped green chilies
3 heaping tbsp. flour
2 c. grated cheese (1 stick each Cheddar and Monterey Jack)

Mix ingredients together except chilies and cheese. Spread 1/2 batter in greased baking pan (8x8). Spread chilies and cheese. Spread remaining batter on top. Bake at 400 degrees for 30 to 40 minutes.

 

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