Mrs. Patti's Mexican Cornbread
Description
A rich, moist cornbread with Cheddar cheese and jalapeño peppers makes the perfect accompaniment to your favorite soup or chili. Bake it in a cast iron skillet.
Ingredients
•
1 1/2 cups yellow cornmeal
•
1 tablespoon baking powder
•
1 teaspoon salt
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1 cup sour cream
•
2 eggs
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1 (14 ounce) can cream-style corn
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1 onion, chopped
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2/3 cup vegetable oil
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1/4 cup chopped jalapeno peppers, or to taste
•
3 cups shredded Cheddar cheese, divided
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a large cast iron skillet.
2
Whisk together cornmeal, baking powder, and salt in a large bowl. Beat in sour cream and eggs until thoroughly combined. Stir in cream-style corn, onion, vegetable oil, and jalapeño peppers until incorporated.
3
Pour 1/2 of the batter into the prepared cast iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
4
Bake in the preheated oven until set and cheese topping is melted and browned, about 45 minutes.