Hot Mexican Cornbread Recipe
Summary
Ingredients
11/2 cups yellow cornmeal
1 teaspoon salt
1 tablespoon baking powder
2 eggs, beaten
2 tablespoons chopped green pepper
1 (8-ounce) carton commercial sour cream
1 cup cream-style corn
1/4 cup vegetable oil 1 to 2 jalapeno peppers, chopped
1 cup (4 ounces) shredded Cheddar cheese
Directions
Combine cornmeal, salt, and baking powder; mix well.
Stir in remaining ingredients except cheese.
Pour half the batter into a hot, greased 10 1/2 -inch cast-iron skillet; sprinkle evenly with half the cheese.
Pour the remaining batter over cheese; top with remaining cheese.
Bake at 350° for 35 to 40 minutes.
Stir in remaining ingredients except cheese.
Pour half the batter into a hot, greased 10 1/2 -inch cast-iron skillet; sprinkle evenly with half the cheese.
Pour the remaining batter over cheese; top with remaining cheese.
Bake at 350° for 35 to 40 minutes.
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