Mexican Cornbread

Teresa Ambra

This lovely cornbread is made with corn meal (not cornmeal mix), creamed corn, bell pepper, cheddar cheese and diced green chilies. It has a souffle type texture that makes it melt in your mouth. Mexican Cornbread is wonderful served with chili or soup especially on cool, fall nights. If you enjoy a little bit of heat in your foods, you'll find this true southern comfort food.

3.13 from 8 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Breads, Rolls and Muffins

Cuisine Tex-Mex

Servings

Ingredients

1 1/2 cups plain cornmeal or use a good stone-ground cornmeal (NOT cornmeal mix)
1 cup sour cream
3 tsp. baking powder
4 oz. can diced green chilies
1/3 cup canola oil
2 large eggs
1 can cream-style corn
2 tbsp. diced green pepper
1 cup Sargentos sharp cheddar cheese grated

Instructions

Put creamed corn, eggs, sour cream, peppers in a large mixing bowl.
Blend well.
Mix with remaining ingredients and bake in 9x13” greased pan at 400° until done.
Probably takes 20-30 minutes to bake.
Check with toothpick.

Notes

NOTE: Harriett’s original recipe called for 2-3 jalapeno peppers, seeded. I substitute diced chilies instead.

NOTE: The original recipe said to put the corn, eggs, sour cream and peppers in a blender until well mixed. If you use jalapeno peppers you will want to add this step so the peppers are pureed throughout the entire batch of cornbread.

NOTE: The original recipe does not include salt. I find with all the other peppers/chilies and cheese that the recipe needs no salt. But you can add 1/2 teaspoon salt in the recipe to increase flavor if you need your foods saltier.

Keyword bread, cornbread

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