 |
|
Cheese Chili Cornbread
2 eggs, lightly beaten
1 cup plain yogurt
1/4 cup butter or margarine, melted and cooled
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup shredded Monterey Jack cheese
1 cup canned cream-style corn
1/2 cup minced green onions
4 oz. can chopped green chiles, drained
Heat the oven to 400 degrees. In a medium bowl, whisk together
the eggs, yogurt, and butter or margarine. Add the cornmeal, salt,
baking powder, and baking soda and mix until just well blended.
Add the cheese, corn, green onions, and chiles and mix well. Pour
into a greased square baking dish. Bake 40 minutes. Remove from
the oven and serve.
|
|
Cornbread 33