May 04, 2005

Mexican Corn Bread


2 Eggs 1 - 4 ounce can diced green chilies 1 cup yellow cornmeal 3/4 cup vegetable oil 1 - 14.75 ounce can creamed style corn 1/2 teaspoon baking soda 1 teaspoon salt 1 - 1/2 cups shredded cheddar cheese

Preheat oven to 400 degrees. Crack Eggs into a large mixing bowl. Beat with a fork until smooth. Drain chilies and add to eggs. Stir in cornmeal, oil, cream style corn, baking soda, and salt. Pour into a 9x9" oven proof pan that has been greased with a few drops of shortening. Top with the cheese. Bake 45 minutes until the top is golden brown.