Photo by Kenny Brown,   Article by James T. Black

Elizabeth's Southwest Cornbread

(given by owner Ed Lowe)

• 1 tsp. baking powder
• ¼ tsp. salt
• ¾ cup yellow cornmeal
• 1 ½ oz. melted butter or margarine
• 1 can (15-oz.) kernel corn-drained (Diner Secret!)
• 1 can (4-oz.) diced green chilies
• ¼ cup sour cream
• Whites from 3 large eggs
• 2 ½ tsp. olive oil
• ½ cup grated Cheddar cheese

1. In a mixing bowl, combine baking powder, salt and cornmeal.
2. Add remaining ingredients, and hand mix until well blended. Bake in a greased 8- x 8-inch or 8- x 9-inch cake pan at 350° for 20 minutes or until
golden brown on top.

NextStrawn's Eat Shop, Shreveport, LA