Little Texas Cornbread


Little Texas Cornbread

Ashley Boushek - Home Missionary Wife in Sienna, TX
Course Side Dish
Cuisine American
Servings 8


  • 1 cup cornmeal
  • 1 cup shredded cheddar cheese
  • 1 tbsp baking powder
  • 2 eggs
  • 1 can cream-style corn 8.25 ounce can
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 can chopped green chilis drained, 4 ounces


  • 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-in. square baking pan. Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.