Hot Mexican Cornbread

Hot Mexican Cornbread
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Jalapeño peppers "heat up" this moist, cheesy cornbread.
15 min
Prep Time
55 min
Total Time
8 servings

Ingredients

1 1/4 cups
yellow cornmeal
1 cup
all-purpose flour
1 teaspoon
baking powder
1 teaspoon
baking soda
1 teaspoon
salt
1 cup
sour cream
1 cup
cream-style corn
1/4 cup
chopped seeded jalapeño peppers
1/4 cup
vegetable oil
2
large Land O Lakes® Eggs, slightly beaten
2 tablespoons
chopped green bell pepper
1 cup
shredded Cheddar Cheese

Directions

  1. Heat oven to 350°F. Grease 8-inch square baking pan; set aside.
  2. Combine cornmeal, flour, baking powder, baking soda and salt in bowl. Stir in all remaining ingredients except cheese just until moistened.
  3. Pour half of batter into prepared pan. Sprinkle 1/2 cup cheese over batter. Spoon remaining batter over cheese; spread to cover.
  4. Bake 35-40 minutes or until light golden brown. Sprinkle with remaining cheese; continue baking 4-6 minutes or until cheese is melted. Serve immediately.

Recipe Tips

Nutrition Facts (1 serving)

Calories
340
Cholesterol
75mg
Carbohydrates
36g
Protein
10g
Fat
17g
Sodium
700mg
Dietary Fiber
2g

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