Cornbread with a touch of spice.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

555 calories; protein 16.1g 32% DV; carbohydrates 34.6g 11% DV; fat 40.2g 62% DV; cholesterol 103.6mg 35% DV; sodium 913.8mg 37% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/29/2013
I made this with Chili tonight and it was delish! It was even better when it cooled. Thanks for the great recipe:) Read More
(4)

Most helpful critical review

Rating: 3 stars
05/30/2013
This was your basic Mexican cornbread with the flavors you expect. I thought the flavor was pretty good but the texture was very soft. It fell apart when we picked it up so we just ate it with a fork. I do think 2 cups of cheese on top seemed a little too much. The cheese got brown and crusty on top which we loved but it was very difficult to cut through. If you like Mexican cornbread - this would fit the bill. I would suggest just adding the cheese to the cornbread mix though instead of on top. Probably would reduce the amount from 3 cups also to 1-1/2 - 2 cups. Read More
(4)
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/28/2013
I made this with Chili tonight and it was delish! It was even better when it cooled. Thanks for the great recipe:) Read More
(4)
Rating: 3 stars
05/29/2013
This was your basic Mexican cornbread with the flavors you expect. I thought the flavor was pretty good but the texture was very soft. It fell apart when we picked it up so we just ate it with a fork. I do think 2 cups of cheese on top seemed a little too much. The cheese got brown and crusty on top which we loved but it was very difficult to cut through. If you like Mexican cornbread - this would fit the bill. I would suggest just adding the cheese to the cornbread mix though instead of on top. Probably would reduce the amount from 3 cups also to 1-1/2 - 2 cups. Read More
(4)
Rating: 5 stars
08/27/2018
Delicious. My changes: I used self-rising cornmeal.and omitted baking powder then forgot to add onions. I used cheese on the top-only. It is soft for a time after baking and will need to sit for a while if you want perfect slicing. I prefer to eat it warm and imperfectly sliced. Read More
(1)
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Rating: 4 stars
02/09/2017
I made it to go with my homemade chili. Loved it!! I am not a big fan of cornbread because of the sweetness. But this was cheesy with a little heat! Read More
(1)
Rating: 5 stars
01/04/2019
I absolutely LOVE this cornbread!!! It s wonderfully crispy on the edges a little spiced and ooh so cheesy! Read More
(1)
Rating: 5 stars
04/25/2017
I already had corn in my chili so didn't put the corn in and I mixed half of the cheese in and put the other half on top. It was perfect. Very nice texture great tasting. I'll make this every time I make chili. I like that this recipe doesn't use regular flour or sugar at all! Read More
(1)
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Rating: 5 stars
02/15/2019
Omit the corn if desired. Total cheese used: 1-1/2 - 2 cups. Mix half the cheese into batter the other half on top. Perfect; very nice texture great tasting. Even better cooled. It ll be soft after baking and will need to sit for a while if you want perfect slicing. I prefer to eat it warm and imperfectly sliced. For true Southern taste fry up some bacon in the skillet beforehand and use it instead of the shortening/oil/butter. Do not leave corn bread in skillet after baking or you will have a crumbly broken mess on your hands. Parchment can be used for easier cleanup/removal from the pan. I like that this recipe doesn't use regular flour or sugar at all! Read More
Rating: 3 stars
11/23/2019
It was o.k but even though I like jalapenos I think I would leave them out if I made it again. Seemed to overpower and throw off the taste. I used less oil than called for and the texture was moist and held together nicely. Used less cheese and mixed it right into the batter. Still a cheesy flavour. Baked up nicely in a 9 x 9 pan for 40 minutes. Read More