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El Sombrero Cornbread Recipe

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This recipe for El Sombrero Cornbread is from The Castillejos Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups corn meal
1 tsp. salt
3 tsp. baking powder
2 eggs, slightly beaten
⅔ cup vegetable oil
1 cup sour cream
1 - 16 oz. can cream style corn
3 jalapeño peppers, seeded and chopped (or small can chopped chilis)
1 cup cheddar cheese
Directions:
Directions:
Mix dry ingredients. Add eggs, oil and sour cream. Stir until just blended. Stir in corn.
Add peppers to mixture. Pour half of batter into a greased 10x8x2 inch pan. Cover with ½ cup grated cheese. Repeat with remaining batter and cheese. Bake at 350º for 35-40 min.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
Cheese can be mixed into the batter.

 

 

 

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