Chili Corn Bread Recipe

From Dorothy McNett's Recipe Book.

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Chili Corn Bread

From Dorothy McNett's recipes at

3 ears fresh, uncooked corn (about 3 cups)
1 cup yellow cornmeal
2 teaspoons salt
1 tablespoon baking powder
1 cup sour cream
3/4 cup melted unsalted butter
2 eggs, well beaten
1/4 pound California Cheddar Cheese shredded (about 1 1/2 cups or so)
1 can green chilies, 4 oz. finely chopped

Scrape the kernels from the corn and combine with other ingredients. Preheat oven to 350 degrees and bake in a well-buttered 9 inch square baking dish or 2 1/2 quart souffle dish. Bake 1 hour. Serve with melted butter.

Recipe created 1995-07-09.

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