Hot Mexican Cornbread

Name: Hot Mexican Cornbread
Prep time: 15 min
Total time: 55 min
Yield: 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

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

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15 min

Prep Time

55 min

Total Time

servings

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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

How to make

STEP 1

Heat oven to 350°F. Grease 8-inch square baking pan; set aside.
STEP 2

Combine cornmeal, flour, baking powder, baking soda and salt in bowl. Stir in all remaining ingredients except cheese just until moistened.
STEP 3

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