Hot Mexican Cornbread Recipe

Name: Hot Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 1/4 cups yellow cornmeal; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup sour cream; 1 cup cream-style corn; 1/4 cup chopped seeded jalapeno peppers; 1/4 cup vegetable oil; 2 Land O Lakes Eggs, slightly beaten; 2 tablespoons chopped green bell pepper; 1 cup shredded Cheddar Cheese

Servings: persons

1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 cup cream-style corn
1/4 cup chopped seeded jalapeno peppers
1/4 cup vegetable oil
2 Land O Lakes Eggs, slightly beaten
2 tablespoons chopped green bell pepper
1 cup shredded Cheddar Cheese

1
Heat oven to 350F.
2
Grease 8-inch square baking pan; set aside.
3
Combine cornmeal, flour, baking powder, baking soda and salt in bowl.
4
Stir in all remaining ingredients except cheese just until moistened.
5
Pour half of batter into prepared pan.
6
Sprinkle 1/2 cup cheese over batter.
7
Spoon remaining batter over cheese; spread to cover.
8
Bake 35-40 minutes or until light golden brown.
9
Sprinkle with remaining cheese; continue baking 4-6 minutes or until cheese is melted.
10
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups yellow cornmeal, 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Hot Mexican Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hot Mexican Cornbread

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