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Cowboy Chili Cheese Corn Bread




Source of Recipe


Wilton Enterprises


List of Ingredients




1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt 1 cup light sour cream
1/4 cup vegetable oil
2 eggs, slightly beaten
1 can (11 ounces) Mexican-style corn, well drained
1 can (4 ounces) chopped green chilies, drained
1 cup (4 ounces) shredded sharp Cheddar cheese
2 teaspoons finely chopped jalapeño peppers

Recipe



Preheat oven to 350°F. Grease and flour or spray 8 x 4 1/2-inch loaf pan with vegetable pan spray; set aside. In medium bowl, combine first 5 ingredients. Stir in sour cream, oil and eggs; beat just until smooth. Fold in corn, chilies, cheese and peppers; pour batter into prepared loaf pan. Bake for 50 to 60 minutes or until golden brown; wooden pick inserted in center should come out clean. Place on cooling rack; let stand 5 minutes. Turn out onto serving platter. Serve warm or at room temperature. Makes 1 loaf.

VARIATIONS: Mini Loaf Pan: Follow recipe as directed above. Grease and flour pan or spray with vegetable pan spray. Pour batter into prepared pans. Bake in 400°F oven for 20 to 25 minutes or until golden brown. Makes 12 loaves. Muffin Pan: Follow recipe as directed above. Line muffin pan with Wilton baking cups. Pour batter into cups. Bake in 400°F oven for 20 to 25 minutes or until golden brown. Makes 18 muffins.