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Mexican Corn Bread Recipe

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This recipe for Mexican Corn Bread is from Our 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:  
1½ cups corn meal
¼ cup All Purpose flour
⅔ cup oil of your choice
1 can cream corn
2 tablespoons canned jalapeños (seeded & chopped) peppers & juice
2 teaspoons baking powder
1 cup sour cream
2 beaten eggs
1 teaspoon salt
1 cup grated cheddar cheese divided in half
Directions:
Directions:
Mix in the order the ingredients are listed except cheese. Slightly grease a sheet cake pan for thin bread or a 9" pan for thick bread. Put half the mixture in the pan then put half the cheese over this layer. Put the remainder of mix on top of the cheese and put the remainder of cheese on top. More cheese can be added if you prefer.

Bake 450º for 25 min for thick cornbread, 15- 20 minutes for thinner bread.
Personal Notes:
Personal Notes:
This cornbread is delicious. It's very good with Chili or Mexican Salad.

 

 

 

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