Mexican Corn Bread

Ingredients

 self-rising cornmeal   1 1/2 cups

 can cream-style corn   250 gm or 1 small can

spring onion  3 thinly sliced

red bell pepper  1/4 cup chopped 

Mexican cheese blend, divided  3/4 cup shredded 

reduced-fat sour cream   1 cup

green chillies chopped  1-2 tsp

vegetable oil   1/2 cup

eggs   2

Method

Preheat the oven to 350 degrees F/ 180 deg C. 

Coat an 8-inch square baking dish with cooking spray.

In a large bowl, combine all the ingredients except 1/4 cup cheese; mix well

 then pour into the baking dish and sprinkle with the reserved 1/4 cup cheese.

Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. 

Cut into squares and serve warm.

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