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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe has a nice flavor and golden color, and is especially good served with enchiladas, which we New Mexicans enjoy during any season. Ingredients:
1 can (14-3/4 ounces) cream-style corn |
1 cup yellow cornmeal |
3/4 cup milk |
1/3 cup vegetable oil |
2 eggs, lightly beaten |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 can (4 ounces) chopped green chilies |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a bowl, stir together all ingredients except last two. Pour half the batter into a greased 2-qt. baking dish. Sprinkle with chilies and cheese. Pour remaining batter over all. Bake at 375° for about 45 minutes or just until set. Serve warm with a spoon. Yield: 6-8 servings.
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