See Also: Breads · Cooking Club · Side Dishes
Chili Corn Bread
From Dorothy McNett's recipes at www.dorothymcnett.com.
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.
