Mexican Cornbread Recipe

Mexican Cornbread
submitted by sumit at


Health IndexAverageCuisine


 Salad oil1⁄4 Cup (4 tbs)
 Canned green chiles4 , seeded and chopped (Use California Ones)
 Canned cream style corn9 Ounce (1 Can)
 Sour cream1⁄2 Cup (8 tbs)
 Yellow cornmeal1 Cup (16 tbs)
 Salt1⁄4 Teaspoon
 Baking powder2 Teaspoon
 Shredded sharp cheddar cheese8 Ounce (2 Cups)


In a large bowl, beat eggs and salad oil until well blended.
Add chiles to egg mixture.
Then add corn, sour cream, cornmeal, salt, baking powder, and 1 1/2 cups of the cheese; stir until thoroughly blended.
Pour into a greased 8 or 9-inch round or square pan.
Sprinkle remaining 1/2 cup cheese evenly over top.
Bake in a 350° oven for 1 hour or until wooden pick inserted in the center comes out clean and crust is lightly browned.