Southwestern Corn Bake

Preparation info

  • Difficulty

    Easy

  • Makes

    8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A vegetable dish that’s highly prized by Southwestern hostesses—do try it

Ingredients

  • 2 (16 to 17 oz.) cans cream style corn
  • 2 eggs, beaten
  • ¾ c. yellow cornmeal
  • 1 tsp. garlic salt
  • 6 tblsp. salad oil
  • 1 (4 oz.) can green chili peppers, finely cut
  • 2 c. grated Cheddar cheese

Method

  • Mix together all ingredients except chili peppers and cheese.
  • Divide mixture in half. Place one half in a greased 8″ square baking dish.
  • Mix together chili peppers and cheese; lay on top of corn mixture in dish. Cover with the remaining corn mixture.
  • Bake in moderate oven (350°) 35 minutes.