Tuesday, September 8, 2015

Jane's Mexican Cornbread


1 1/2 cup cornmeal
1 teaspoon salt
3 teaspoon baking powder
2 eggs slightly beaten (or 2 flax eggs)
1 cup Greek yogurt (or sour cream)
2/3 c liquid shortening (or melted butter) (or oil)
1 cup frozen corn (defrosted)
1 small can green chilies 

sharp cheddar cheese

Mix ingredients. Pour 1/2 mix in greased pan. Sprinkle with cheddar cheese. Cover with remaining mix. Bake 35-40 min in 350 degrees.

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