Deep South Mexican Cornbread

Submitted by Julie 927

"An almost quiche-like cornbread, very moist!. Cut into small squares and serve as an easy pick-up appetizer."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 10

ingredients

• 2⁄3 cup white cornmeal
• 2 eggs, beaten
• 2 jalapeno peppers, chopped
• 1⁄2 cup green pepper, chopped
• 1⁄2 cup green onion, chopped
• 1 (14 ounce) white cream-style corn
• 1⁄3 cup vegetable oil
• 1 cup sour cream
• 2 cups cheddar cheese, grated

directions

1. Mix all ingredients in large bowl.
2. Pour into ungreased 9x12 pyrex.
3. Bake 350 degrees for 45 minutes until lightly browned.

Reviews

[Paris D]

I'm sorry, but we did not like this at all. First, we had to bake it 25 minutes longer than specified for it to even remotely resemble bread. Still, it had a consistency more like a thick pudding than a bread. It also desperately needs some salt and sugar. We won't make this again.

 

[sunflowerseed]

This was very good; I loved the moist texture. Next time I will make it in a cast iron skillet, add more cheese, more jalapenos and maybe sweeten it up with a little sugar. A very good recipe, good for improvising.

 

[mamaweezer9]

Awesome Recipe!! My neighbors loved it too!!

 

[SweetsLady]

Good cornbread! Different than what I'm used to for a cornbread but loved the flavors. I used red bell pepper for more color. Thanks, Julie!