Follow these steps for perfect results
eggs
beaten
salad oil
canned Ortega chilies
chopped
creamed corn
sour cream
yellow corn meal
salt
baking powder
shredded sharp Cheddar cheese
shredded
Preheat oven to 350°F (175°C).
Grease a baking pan.
In a large bowl, beat the eggs and salad oil until well combined.
Rinse seeds out of chilies.
Finely chop the chilies and add them to the egg mixture.
Add the creamed corn, sour cream, corn meal, salt, and baking powder to the bowl.
Add 1 1/2 cups of the shredded Cheddar cheese to the mixture.
Mix all ingredients together until just combined.
Pour the batter into the greased baking pan.
Sprinkle the remaining cheese on top of the batter.
Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
Expert advice for the best results
Add more chilies for a spicier kick.
Use freshly shredded cheese for best results.
Everything you need to know before you start
15 minutes
Can be made 1 day ahead and reheated.
Serve warm slices on a plate.
Serve as a side with soup or chili.
Top with butter or honey.
Enjoy with a dollop of sour cream.
Pairs well with the spices.
Complements the savory flavors.
Discover the story behind this recipe
Common side dish in Mexican cuisine.
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