- 1 1/2 cups yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sour cream
- 2 eggs
- 1 (14 ounce) can cream-style corn
- 1 onion, chopped
- 2/3 cup vegetable oil
- 1/4 cup chopped jalapeno peppers, or to taste
- 3 cups shredded Cheddar cheese, divided
- Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
- Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
- Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
- Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.
05/21/2018
recipepes.com
Mrs. Patti's Mexican Cornbread, recipe
PT15M
PT1H
5
455 calories
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