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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This crusty, cheesy bread is great with summertime BBQ's or a cold-day soup. Originally from an August 1978 issue of Bon Appetit that featured an article that highlighted fresh corn. Ingredients:
1 (8 1/2 ounce) can cream-style corn |
2 cups cheddar cheese, shredded |
1 cup cornmeal |
1/2 cup sour cream |
1/4 cup corn oil |
1/2 cup diced green chilis (canned) |
2 eggs |
2 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Grease an 8 or 9 inch square baking pan.
3. Rinse and drain chilies well.
4. Mix all ingredients together, reserving 1/2 cup cheese for sprinkling on top.
5. Bake 1 hour, or until set in center.
6. Cut into squares and serve immediately with butter.
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