Mexican Cornbread

By Hester

Ingredients

• 2 eggs
• 1/4 cup vegetable oil
• 1 9 ounce can cream corn
• 1/2 cup sour cream
• 1 cup yellow cornmeal
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups cheddar cheese, shredded

Preparation

Step 1

In a large bowl, beat eggs and oil until well blended. Add corn, sour cream, cornmeal, salt, baking powder and 1 1/2 cups cheese. Stir until thoroughly blended.

Pour into a 9" square pan. Sprinkle remaining cheese over top.

Bake in 350F oven for 1 hour or until toothpick comes out clean and crust is lightly browned.

Serve warm.