Marilyn Martin's Recipe

Mexican Corn Bread

Category: Recipes

Mexican corn bread

2 eggs
1 8-ounce can cream-style corn
1 cup sour cream
1 to 3 jalapeño peppers, seeded and finely chopped
1 cup grated Cheddar cheese
1 cup yellow cornmeal
1 teaspoon baking soda
6 tablespoons butter, divided

Preheat oven to 400 degrees.
In mixing bowl, beat eggs lightly with wire whisk.
Add corn, sour cream, peppers, cheese, cornmeal and soda.
Mix all ingredients.
Add three tablespoons butter.
In a nine-by-nine-inch pan or 10-inch cast iron skillet, melt three tablespoons butter. (I use the cast iron skillet and olive oil)
While pan is still hot, add batter and bake for 20 to 25 minutes.