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Mexican Cornbread

Course: Breads
Keyword: Mexican Cornbread
Yield: 8 to 12 wedges.
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Ingredients

  • cups cornmeal
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • ¾ cup vegetable oil
  • 1 cup cream-style corn
  • 1 cup sour cream
  • 3 eggs
  • 2 tablespoons chopped pimentos
  • 2 jalapeño peppers chopped fine (optional)
  • ½ onion chopped fine
  • 1 cup grated sharp cheese divided

Instructions

  • Mix together all ingredients, except cheese.
  • Pour half of batter in well-greased baking dish or iron skillet.
  • Top with ½ cup cheese.
  • Add remaining batter and top with remaining cheese.
  • Bake in a 350° oven 1 hour or until golden brown.

Notes

More recipes like this one can be found in Betty B's Having a Party! Purchase a copy today!
Betty B's Having a Party Cookbook
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Homemade Chicken Soup
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