By Fran Lane

Nothing says comfort food like good old fashioned cornbread. Check out this very tasty chili-cheese recipe…

Whole books have been devoted to this American classic- cornbread. I have a lot of favorite recipes for cornbread and this moist cornbread is one of them. I got this recipe from The Black Family Reunion Cookbook from The National Council Of Negro Women. It’s a keeper. If you have guests, make more because it will disappear fast. Enjoy. Tom~

Chili-Cheese Cornbread

1 cup yellow cornmeal / 2/3 cup all-purpose flour / 2 teaspoons baking powder / 1/2 teaspoon salt / 3/4 cup dairy sour cream / 2 eggs / 1/4 cup Crisco Oil / 1 1/2 cups shredded Cheddar cheese (about 6 ounces) / 1 can (8 3/4 ounces) whole kernel corn, drained / 1 can (4 ounces) chopped green chilies, drained

Heat oven to 400 degrees. Grease 9-inch square pan (I use iron skillet). Combine cornmeal, flour, baking powder and salt in small bowl. Combine sour cream, eggs and oil in medium bowl. Stir well. Add cornmeal mixture, Cheddar cheese, corn and chilies. Mix well. Pour into pan.

Bake at 400 degrees for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cut into squares. Serve warm.


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