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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got this recipe from a co-worker, she would bring this cornbread for potlucks and it would get gobbled up. I could make a meal out of this! I know there are lots of Mexican cornbread recipes out there but this is one of the best I've tried. I highly recommend using an iron skillet for this. Ingredients:
1 1/2 cups self-rising yellow cornmeal |
1 (15 ounce) can cream-style corn |
1 egg |
1/3 cup canola oil |
1 cup sour cream |
1/4 cup canned jalapeno pepper, chopped fine (can add more or less depending on taste) |
1 tablespoon jalapeno juice, from canned jalapeno peppers |
2 cups shredded colby-monterey jack cheese |
1 small onion, chopped fine |
Directions:
1. Preheat oven to 400 degrees.
2. Grease a 10 inch iron skillet.
3. Place all ingredients except corn meal mix in a large bowl, mix well.
4. Add corn meal mix to wet ingredients and mix until combined.
5. Bake for 35-40 minutes until golden brown.
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