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Prep Time: Cook Time: Total Time:
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.
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Mexican Corn Bread
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Category: Recipes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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