Mexican Cornbread with Creamed Corn
ready in: 1-2 hrs
recipe id: 1954
1/4 cup salad oil
1 can (9 ounce size) cream style corn
1/2 cup sour cream
1 cup yellow cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
2 cups sharp Cheddar cheese, shredded
Preheat oven to 350 degrees F. Grease an 8 or 9 inch round or square pan; set aside.
In a bowl, beat eggs and oil until well blended. Add corn, sour cream, cornmeal, salt, baking powder and 1 1/2 cups of the cheese; stir until thoroughly blended. Pour batter into prepared pan and sprinkle the remaining 1/2 cup of cheese over the top.
Bake for 1 hour or until crust is lightly browned and a wooden pick inserted in center comes out clean.
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