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Spicy Mexican Cornbread
At a Glance
- Prep
- 15 minutes
- Cook
- 65 minutes
- Total
- 1 hr
- Yield
- 1.00 bread, serving(s)
Categories
- Breads
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Spicy Mexican Cornbread brings together 2 eggs, 1 cup sour cream, 1 teaspoon salt in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 2 eggs
- 1 cup sour cream
- 1 teaspoon salt
- 1 (15 ounce) can cream-style corn
- 2/3 cup oil
- 1 1/2 cups cornmeal (not self-rising)
- 2 tablespoons green peppers, chopped
- 2 jalapeno peppers, chopped
- 3 teaspoons baking powder
- 1 cup sharp cheddar cheese, grated
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Instructions
Grease a 9 x 13 baking dish and get it hot.
Mix together the eggs, sour cream, salt, corn, and oil.
Then add the cornmeal, green peppers, jalapeno peppers, and baking powder.
Pour 1/2 of the mixture into the already hot dish and sprinkle 1/2 cup grated sharp cheddar cheese over the mixture. Then add the remainder of the mixture over the cheese.
Bake at 350 for 30 minutes then add 1/2 cup grated cheese and return to the oven for 15-20 minutes longer.
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