Mexican Cornbread
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.
Equipment
- 1 9x13" glass baking fish
- 1 mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
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 chiles
- 1/3 cup canola oil or avocado oil
- 2 large eggs
- 1 can cream-style corn
- 2 tbsp. green pepper diced
- 1 cup 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 for doneness 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.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 189kcalCarbohydrates: 18gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 39mgSodium: 265mgPotassium: 132mgFiber: 2gSugar: 2gVitamin A: 232IUVitamin C: 5mgCalcium: 127mgIron: 1mg
Tried this recipe?Let us know how it was!