Submitted by Tamara Pew
Ingredients:
1 can of cream style corn
3/4 cup milk
1/3 cup melted butter or shortening
2 eggs slightly beaten
1 cup corn meal
1 teaspoon salt (can add a little less)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 (4 ounce) can green chilies
1 1/2 cup grated cheddar cheeseDirections:
Mix all ingredients in order, except green chilies and cheese. Pour half of the batter in a greased 9x13 pan. Evenly spoon green chilies on top of batter, and sprinkle half of the cheese. Add rest of the batter on top, and gently spread. Sprinkle remaining cheese on top. Bake at 350 degrees for 35 to 40 minutes, or until light golden brown. This is a very moist corn bread that is best eaten with a spoon. Goes great with chili or soups.
