See Also: Breads · Side Dishes
Chili Corn Bread
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
3 ears fresh, uncooked corn
1 cup yellow cornmeal
2 teaspoons salt
1 tablespoon baking powder
1 cup sour cream
3/4 cup melted real butter
2 eggs, well beaten
1/4 pound Swiss or Gouda cheese, shredded
1 4 oz. can green chilies, 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.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.