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Mrs. Patti's Mexican Cornbread

Rated as 4.5 out of 5 Stars
0

"Cornbread with a touch of spice."
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Ingredients

1 h servings 555
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
  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.
  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.
  4. Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.

Nutrition Facts


Per Serving: 555 calories; 40.2 34.6 16.1 104 914 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this with Chili tonight and it was delish! It was even better when it cooled. Thanks for the great recipe :)

Most helpful critical review

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...

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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...

I absolutely LOVE this cornbread!!! It’s wonderfully crispy on the edges, a little spiced, and ooh so cheesy!

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...

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!

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...