RECIPE SUBMITTED BYJoanna Stringer Goff
Green Chili and Cheese Cornbread
1 tablespoon shortening
1 cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (8-ounce) container sour cream
1 (8 1/2- ounce) can cream-style corn
2 eggs
1 cup shredded Cheddar cheese
1 (4.5-ounce) can chopped green chilies, drained (or fresh chilies)
1.Place shortening in 9-inch cast-iron skillet and heat in a 450 degree oven for 3-5 minutes or until melted. (This does work best baked in a hot pan)
2.Combine cornmeal, baking powder, soda, and salt
3.In a separate bowl, combine sour cream, corn and eggs, mix well. Add to dry ingredients to wet ingredients, stirring until moistened. Then Stir in green chilies and cheese.
4.Pour the batter into a hot skillet.
5.Bake at 450 degrees for 23 to 25 minutes or until brown. Let stand 5 minutes before serving.
Green Chili and Cheese Cornbread
1 tablespoon shortening
1 cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (8-ounce) container sour cream
1 (8 1/2- ounce) can cream-style corn
2 eggs
1 cup shredded Cheddar cheese
1 (4.5-ounce) can chopped green chilies, drained (or fresh chilies)
1.Place shortening in 9-inch cast-iron skillet and heat in a 450 degree oven for 3-5 minutes or until melted. (This does work best baked in a hot pan)
2.Combine cornmeal, baking powder, soda, and salt
3.In a separate bowl, combine sour cream, corn and eggs, mix well. Add to dry ingredients to wet ingredients, stirring until moistened. Then Stir in green chilies and cheese.
4.Pour the batter into a hot skillet.
5.Bake at 450 degrees for 23 to 25 minutes or until brown. Let stand 5 minutes before serving.
1 tablespoon shortening
1 cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (8-ounce) container sour cream
1 (8 1/2- ounce) can cream-style corn
2 eggs
1 cup shredded Cheddar cheese
1 (4.5-ounce) can chopped green chilies, drained (or fresh chilies)
1.Place shortening in 9-inch cast-iron skillet and heat in a 450 degree oven for 3-5 minutes or until melted. (This does work best baked in a hot pan)
2.Combine cornmeal, baking powder, soda, and salt
3.In a separate bowl, combine sour cream, corn and eggs, mix well. Add to dry ingredients to wet ingredients, stirring until moistened. Then Stir in green chilies and cheese.
4.Pour the batter into a hot skillet.
5.Bake at 450 degrees for 23 to 25 minutes or until brown. Let stand 5 minutes before serving.
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