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Mexican Cornbread



  1. Preheat the oven to 400 F.
  2. Generously grease an 8-inch square or round pan; set aside.
  3. In a large bowl, combine the cornmeal and baking powder. Stir in the cheese.
  4. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture.
  5. Stir until just moistened and then spoon the batter into the prepared pan.
  6. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean.
  7. Cool on a rack for 10 minutes then invert over a serving plate.
  8. For a spicier cornbread, use mild and hot chile peppers.

Makes 9 servings

Calories per serving: 269
Fat per serving: 18.8g

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