Spicy Mexican Cornbread

Submitted by ladyautumn

"This is a recipe my mother gave me. It is so simple, moist, and delicious. At least we like it. I have no idea where she came across it, I think a friend gave it to her. You can make this as spicy as you want, add more or less jalapeno peppers to the recipe."

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 1 bread
• Serves: 8

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

directions

1. Grease a 9 x 13 baking dish and get it hot.
2. Mix together the eggs, sour cream, salt, corn, and oil.
3. Then add the cornmeal, green peppers, jalapeno peppers, and baking powder.
4. 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.
5. Bake at 350 for 30 minutes then add 1/2 cup grated cheese and return to the oven for 15-20 minutes longer.

Reviews

[Lynda Of Virginia]

Very good recipe. Easy and moist and just the right amount of heat. I recommend letting it cool down before you eat unless you don't mind it being crumbly. Cooling seems to let it "set up" a bit. Thanks for sharing!