El Sombrero Cornbread
9 ingredients
2 steps
Ingredients
- 1-1/2 cups cornmeal
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (14-3/4 ounces) cream-style corn
- 1 cup sour cream
- 1/2 cup canola oil
- 1-1/2 cups shredded cheddar cheese, divided
- 3 jalapeno peppers, seeded and finely chopped
Directions
-
1In a large bowl, combine the cornmeal, baking powder and salt. In another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry ingredients just until moistened. Fold in 1 cup cheese and jalapenos.
-
2Transfer to a greased 9-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
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