In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened.
Pour into a greased 8-inch square baking pan. Bake at 400 degrees for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.
Originally Submitted
1/21/2011
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You can add this Little Texas Corn Bread recipe to your own private DesktopCookbook.
