Mexican Cornbread

9 ingredients
5 steps

Ingredients

  • 1 12 cups self-rising yellow cornmeal
  • 1 (15 ounce) can cream-style corn
  • 1 egg
  • 13 cup canola oil
  • 1 cup sour cream
  • 14 cup canned jalapeno pepper, chopped fine (can add more or less depending on taste)
  • 1 tablespoon jalapeno juice, from canned jalapeno peppers
  • 2 cups shredded colby-monterey jack cheese
  • 1 small onion, chopped fine

Directions

  1. 1
    Preheat oven to 400 degrees.
  2. 2
    Grease a 10 inch iron skillet.
  3. 3
    Place all ingredients except corn meal mix in a large bowl, mix well.
  4. 4
    Add corn meal mix to wet ingredients and mix until combined.
  5. 5
    Bake for 35-40 minutes until golden brown.

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