“Cornbread with a touch of spice.” - by MAIL8D
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
- 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.
- 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.
- Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 555 cal
- 28%
- Fat
- 40.2 g
- 62%
- Carbs
- 34.6 g
- 11%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 ..." See morea 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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