Mexican Cornbread

Submitted by PickledSeeds

"I got this recipe from a co-worker, she would bring this cornbread for potlucks and it would get gobbled up. I could make a meal out of this! I know there are lots of Mexican cornbread recipes out there but this is one of the best I've tried. I highly recommend using an iron skillet for this."

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 1 pan

ingredients

• 1 1⁄2 cups self-rising yellow cornmeal
• 1 (15 ounce) can cream-style corn
• 1 egg
• 1⁄3 cup canola oil
• 1 cup sour cream
• 1⁄4 cup canned jalapeno pepper, chopped fine (can add more or less depending on taste)
• 1 tablespoon jalapeno juice, from canned jalapeno peppers
• 2 cups shredded colby-monterey jack cheese
• 1 small onion, chopped fine

directions

1. Preheat oven to 400 degrees.
2. Grease a 10 inch iron skillet.
3. Place all ingredients except corn meal mix in a large bowl, mix well.
4. Add corn meal mix to wet ingredients and mix until combined.
5. Bake for 35-40 minutes until golden brown.

Reviews

[Bina n SC]

I have been saving this recipe in my cookbook for just the right time. I knew it would be good, and that is an understatement. This is absolutely delicious! I love the moistness and flavor. I decreased the peppers to 2 Tab. in fear of it being too hot, but it is perfect - just a nice kick. I may even be tempted to try 3 Tab. next time :-) This is definitely a keeper!