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Mrs. Patti's Mexican Cornbread
Mrs. Patti's Mexican Cornbread
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Cheesy jalapeno cornbread, best paired with soup or chili, bakes beautifully in a cast-iron skillet.
Ingredients:
  • 1.5 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup sour cream
  • 2 eggs
  • 1 (14 ounce) can cream-style corn
  • 1 onion, chopped
  • 0.66666668653488 cup vegetable oil
  • 0.25 cup chopped jalapeno peppers, or to taste
  • 3 cups shredded Cheddar cheese, divided
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously grease a large cast-iron skillet.
  • In a bowl, whisk together cornmeal, baking powder, and salt. Beat in sour cream and eggs until thoroughly combined. Stir in cream-style corn, onion, vegetable oil, and jalapeno peppers to complete the batter.
  • In a prepared cast-iron skillet, layer half of the batter and sprinkle 1 cup of Cheddar cheese on top. Add the remaining batter and finish by spreading the remaining 2 cups of Cheddar cheese over the top.
  • Bake in the oven until the cheese topping is golden and bubbling, about 45 minutes.

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