I actually cooked last night and since I'll be out of pocket on Friday, here you go. This Mexican cornbread is super easy and goes well with summer veggies and winter soups.
Mexican Cornbread
1 1/2 c. Self rising corn meal
1/2 c. Oil
8 oz. Sour cream
1 cup grated cheddar cheese
1 small can of mild green chilles (can sub jalepenos)
2 eggs, beaten
Can of creamed corn
Mix ingredients and pour in 9x13 casserole. Bake at 450 degrees for 30 mins.
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