World’s Best Cornbread

Serves 16

2 cups yellow cornmeal

2 teaspoons baking powder

1 teaspoon sugar

1 teaspoon salt

1¼ cup evaporated milk

½ cup pure vegetable oil

4 large eggs (beaten)

2 (15-ounce) cans yellow cream corn

1 (4-ounce) can diced roasted green chilies

8-ounces sharp cheddar cheese (grated)

1 cup pitted black olives (sliced)

1. Preheat oven to 400° F.
2. Combine cornmeal, baking powder, sugar, and salt in a bowl.
3. In a separate bowl, combine evaporated milk, vegetable oil, eggs, and cream corn.
4. Add dry mixture to wet mixture. Mix well.
5. Stir in roasted green chilies, cheddar cheese, and black olives.
6. Pour batter into a greased 9x15-inch pan.
7. Bake at 400° F for approximately 35-45 minutes, or until golden brown. Insert a thin wooden skewer or toothpick into center of cornbread, and if it comes out dry (or clean), cornbread is done.
8. Place pan on a wire rack, and allow cornbread to cool for approximately 5 minutes. Cut into squares. Serve warm or at room temperature.