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.