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Hot Mexican Cornbread

Hot Mexican Cornbread

Jalapeño peppers "heat up" this moist, cheesy cornbread.

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15 min
Prep Time
55 min
Total Time


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

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 8-inch square baking pan; set aside.

  2. STEP 2

    Combine cornmeal, flour, baking powder, baking soda and salt in bowl. Stir in all remaining ingredients except cheese just until moistened.

  3. STEP 3

    Pour half of batter into prepared pan. Sprinkle 1/2 cup cheese over batter. Spoon remaining batter over cheese; spread to cover.

  4. STEP 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.

Nutrition (1 serving)

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