Deep South Mexican Cornbread
An almost quiche-like cornbread, very moist!. Cut into small squares and serve as an easy pick-up appetizer.
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INGREDIENTS
Nutrition- 2⁄3cup white cornmeal
- 2
- 2jalapeno peppers, chopped
- 1⁄2
- 1⁄2
- 1(14 ounce) white cream-style corn
- 1⁄3cup vegetable oil
- 1cup sour cream
- 2
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DIRECTIONS
- Mix all ingredients in large bowl.
- Pour into ungreased 9x12 pyrex.
- Bake 350 degrees for 45 minutes until lightly browned.
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