Mexican Corn Bread

Name: Mexican Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 eggs; 1 c. sour cream; 1 c. cream-style corn; 2/3 c. salad oil; 1 1/2 c. corn meal; 3 tsp. baking powder; 1 Tbsp. salt; 2 green jalapeno peppers, seeds removed and chopped; 2 Tbsp. green pepper, chopped; 1 c. grated Cheddar cheese

Eats Now Editorial Team · Salads

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Mexican Corn Bread – a delicious recipe with eggs, sour cream, cream-style corn, salad oil, corn meal, baking powder. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 eggs
1 c. sour cream
1 c. cream-style corn
2/3 c. salad oil
1 1/2 c. corn meal
3 tsp. baking powder
1 Tbsp. salt
2 green jalapeno peppers, seeds removed and chopped
2 Tbsp. green pepper, chopped
1 c. grated Cheddar cheese

1
Mix all ingredients except cheese in order given.
2
Pour half of the mixture into hot, well-greased iron skillet.
3
Sprinkle half the cheese over batter.
4
Add remaining batter and top with the rest of cheese.
5
Bake at 350u00b0 for 1 hour.

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

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 eggs, 1 c. sour cream, 1 c. cream-style corn, 2/3 c. salad oil, and more.

Yes, Mexican Corn Bread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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