Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Yellow corn meal |
| 1 tablespoon | Baking powder |
| 1½ teaspoon | Salt |
| 2 \N | Eggs |
| ⅔ cup | Melted butter/bacon grease |
| 1 cup | Sour cream |
| 2 cups | Kernel corn |
| ¼ pounds | Jack or Cheddar, grated |
| 4 ounces | Green chiles, chopped |
| ½ cup | Bacon bits |
Preheat oven to 375 F. Grease 9" square pan or lge. cast iron skillet. Mix dry ingreds. together and make a well in center. Add geggs, butter and sour cream and blend thoroughly. Fold in corn kernels.
Pour half of batter into prepared pan. Cover with grated cheese and chiles. Pour remaining batter on top. Add bacon bits if desired.
Bake 30 to 40 min.