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Moist & Tasty Mexican Cornbread
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Description
My husband could literally make a meal off this recipe for Mexican cornbread that I adapted from one in an old church cookbook. The original recipe called for a cheese layer in the center of the cornbread. Being the lazy baker that I am at times, I just mixed it all in together. It worked out just fine. So well, in fact, that I have continued to mix it that way ever since. Why mess with a good thing?
Ingredients
- 3 cups Corn Meal Mix (Self-Rising)
- 3 cups Grated Cheese
- 2 cups Sour Cream
- 1-½ cup Vegetable Oil
- 1 can Creamed Corn (15 Oz.)
- 4 whole Eggs
- 2 whole Jalapeno Peppers, Chopped
- 1 whole Large Onion, Chopped
- 1 whole Green Pepper, Chopped
Preparation
Mix all ingredients together well. Pour into greased 9 x 13-inch pan or large skillet. Bake at 350 degrees for approximately an hour.
You can vary the amounts of onion and peppers to suit your taste. My guys like it pretty spicy. It is so moist and full of flavor, but as you can see from the list of ingredients, it is definitely not good for the waistline.
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3 Comments
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annmarie on 12.16.2009
Gratsiella: I use self rising corn meal (White Lily brand). Do you have that where you live? – Annmarie
Gratsiella on 11.14.2009
I may have trouble finding corn meal mix and creamed corn what could i use instead?
Gratsiella on 11.14.2009
Oh this looks so yummy i wish i could make it now!!!