Ingredients1 h servings 555 cals
- 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 g fat; 34.6 g carbohydrates; 16.1 g protein; 104 mg cholesterol; 914 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 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...