Debbie used to make this corn bread at our Wednesday night meal at church. It was always a favorite with us!
Portia
Ingredients
- 4 eggs
- 1 cup of vegetable oil
- 1 (14 oz) can creamed corn
- 1 (15 oz) can whole kernal corn, drained
- 1 (7 oz) jar sliced pimientos, drained
- 1 (4 oz) can chopped green chilis
- 1 tablespoons minced onion
- 1/2 teaspoon salt
- 2 cups sharp cheddar, shredded (2 cups)
- 1 (19 oz) box corn bread mix
Directions
Preheat oven to 350. Grease and flour a 13 x 9 baking dish.
Combine eggs and oil in a large bowl; whisk to blend. Add the creamed corn, whole corn, pimientos, chiles, onion, and salt. Stir in the cheddar. Add the corn bread mix and stir until just blended. Spoon into prepared pan.
Bake for 45 minutes, or until a wooden pick inserted in the center comes out clean.
Debbie (family friend)
Sugar Land, Texas
