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Mrs. Patti's Mexican Cornbread

Mrs. Patti's Mexican Cornbread

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
MAIL8D

MAIL8D

Cornbread with a touch of spice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 40.2 g
  • 62%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 914 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
  2. Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
  3. Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
  4. Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.
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Reviews

PMart820
2

PMart820

7/28/2013

I made this with Chili tonight and it was delish! It was even better when it cooled. Thanks for the great recipe :)

happyschmoopies
1

happyschmoopies

5/29/2013

This was your basic Mexican cornbread with the flavors you expect. I thought the flavor was pretty good, but, the texture was very soft. It fell apart when we picked it up, so, we just ate it with a fork. I do think 2 cups of cheese on top seemed a little too much. The cheese got brown and crusty on top which we loved, but, it was very difficult to cut through. If you like Mexican cornbread - this would fit the bill. I would suggest just adding the cheese to the cornbread mix though instead of on top. Probably would reduce the amount from 3 cups also to 1-1/2 - 2 cups.

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