Mrs. Patti's Mexican Cornbread

A rich, moist cornbread with Cheddar cheese and jalapeño peppers makes the perfect accompaniment to your favorite soup or chili. Bake it in a cast iron skillet.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 555 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• 1 cup sour cream
• 1 tablespoon baking powder
• 1 onion, chopped
• 3 cups shredded Cheddar cheese, divided
• 1 (14 ounce) can cream-style corn
• 0.66666668653488 cup vegetable oil
• 1.5 cups yellow cornmeal
• 0.25 cup chopped jalapeno peppers, or to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a large cast iron skillet.

Step 2

Whisk together cornmeal, baking powder, and salt in a large bowl. Beat in sour cream and eggs until thoroughly combined. Stir in cream-style corn, onion, vegetable oil, and jalapeño peppers until incorporated.

Step 3

Pour 1/2 of the batter into the prepared cast iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.

Step 4

Bake in the preheated oven until set and cheese topping is melted and browned, about 45 minutes.