Researched and contributed by Leyton Ezzell
This recipe was published in The Southeastern Times on August 31, 1977, and was made by a woman known as Mitzi.
Ingredients-
1 cup margarine
¼ cup sugar
4 eggs
1 4-oz. Can green chiles, seeded, chopped
1 17-oz can cream style corn
½ cup (2-ozs.) shredded natural Monterey Jack Cheese
½ cup (2ozs.) shredded sharp natural Cheddar cheese
1 cup flour
1 cup cornbread
4 teaspoons baking powder
½ teaspoon salt
Cream margarine and sugar; blend in eggs. Stir in chilies, corn and cheese. Combine remaining ingredients. Add to corn mixture mixing until well blended. Pour into greased and floured 11 ¾ x 7 ½- inch baking dish. Bake at 25 degrees, 50 to 55 minutes or until wooden pick inserted in center come out clean. Serve warm.
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