Mexican Corn Bread Recipe

Name: Mexican Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 eggs; 3/4 c. vegetable oil; 2 c. sour cream; 2 tsp. salt; 4 tsp. baking powder; 2 1/4 c. corn meal; 2 jalapeno peppers, seeded and diced; 2 1/2 c. Cheddar cheese, grated; 1/4 tsp. chili powder; 2 c. canned creamed corn

Servings: persons

3 eggs
3/4 c. vegetable oil
2 c. sour cream
2 tsp. salt
4 tsp. baking powder
2 1/4 c. corn meal
2 jalapeno peppers, seeded and diced
2 1/2 c. Cheddar cheese, grated
1/4 tsp. chili powder
2 c. canned creamed corn

1
Beat eggs in a large bowl; add oil, sour cream and salt.
2
Mix well.
3
Sift in baking powder with the corn meal and stir into egg mixture.
4
Mix in peppers, chili powder and creamed corn.
5
Beat with wooden spoon for 2 minutes.
6
Pour 1/2 of mix into greased 13 x 9-inch pan; sprinkle with 1/2 the cheese.
7
Top with remaining batter, then rest of cheese.
8
Bake at 325u00b0 for 45 minutes.
9
Recipe can also be cut in half and baked in 8 x 8-inch pan.

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 10 ingredients. The key ingredients include: 3 eggs, 3/4 c. vegetable oil, 2 c. sour cream, 2 tsp. salt, and more.

Yes, Mexican Corn Bread falls under the Soups & Stews 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.

Mexican Corn Bread

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