Ingredients1 h servings 555
- Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
- 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.
Per Serving: 555 calories; 40.2 34.6 16.1 104 914 Full nutrition
ReviewsRead all reviews 5
I made this with Chili tonight and it was delish! It was even better when it cooled. Thanks for the great recipe :)
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...
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 fo...
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 t...