Mrs. Patti'S Mexican Cornbread Recipe

Name: Mrs. Patti'S Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups yellow cornmeal; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup sour cream; 2 eggs; 1 (14 ounce) can cream-style corn; 1 onion, chopped; 2/3 cup vegetable oil; 1/4 cup chopped jalapeno peppers, or to taste; 3 cups shredded Cheddar cheese, divided

Servings: persons

1 1/2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup sour cream
2 eggs
1 (14 ounce) can cream-style corn
1 onion, chopped
2/3 cup vegetable oil
1/4 cup chopped jalapeno peppers, or to taste
3 cups shredded Cheddar cheese, divided

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.

1063

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 1 1/2 cups yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup sour cream, and more.

Yes, Mrs. Patti'S 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.

Mrs. Patti'S Mexican Cornbread

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