Mrs. Patti's Mexican Cornbread

Ingredients

  • 1 ½ cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup sour cream
  • 2eggs
  • 1 (14 ounce) can cream-style corn
  • 1onion, chopped
  • ⅔ cup vegetable oil
  • ¼ cup chopped jalapeno peppers, or to taste
  • 3 cups shredded Cheddar cheese, divided
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.

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  • Step 2

    Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.

  • Step 3

    Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.

  • Step 4

    Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.

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