December 6, 2008

CORN BREAD MEXICAN DISH

1 lb. can cream corn
1 c. Bisquick
1 beaten egg
2 tbsp. melted butter
2 tbsp. sugar
1/2 c. milk
1 (4 oz.) can Ortega green chiles
1/2 lb. Jack cheese

Combine first 6 ingredients; mix well. Pour 1/2 of batter into an 8"x8" greased pan then cover batter with chiles and cheese. Put evenly on the top and then rest of batter over the chiles and cheese evenly. Bake at 400 degrees for approximately 35 minutes. Let stand for 50 to 60 minutes.

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