Deep South Mexican Cornbread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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An almost quiche-like cornbread, very moist!. Cut into small squares and serve as an easy pick-up appetizer. Ingredients:
2/3 cup white cornmeal |
2 eggs, beaten |
2 jalapeno peppers, chopped |
1/2 cup green pepper, chopped |
1/2 cup green onion, chopped |
1 (14 ounce) white cream-style corn |
1/3 cup vegetable oil |
1 cup sour cream |
2 cups cheddar cheese, grated |
Directions:
1. Mix all ingredients in large bowl.
2. Pour into ungreased 9x12 pyrex.
3. Bake 350 degrees for 45 minutes until lightly browned.
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