This recipe is from the mother of my friend, Jackie. We've been friends for almost 60 years. We had it tonight with Moroccan Chickpea Chili. It was a great combination with a little green salad. Who doesn't love crusty, melted cheese! And unlike most cornbreads, this one is moist and has a delicious flavor!
1 c. corn meal
1/2 t. soda
3/4 C. milk
1/3 C. veg. oil*
1 15 oz. can creamed corn
2 eggs
1 small can of diced green chiles
2 C. grated cheddar cheese
Preheat oven to 400 degrees.
Mix the first six ingredients together.
Spread half the batter into a greased
9"x9" baking pan. Sprinkle the green chili and half of cheese onto
the batter.
Spread remaining batter on top.
Bake for 25 minutes. Remove from oven and sprinkle with remaining
cheese. Bake another 5 minutes.
*If you're feeling like a little decadence, use melted butter or use part melted bacon fat for the oil.
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