Mexican Cornbread

Course : Cornbreads
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 1/2 cups cornmeal -- self-rising
3/4 cup cooking oil
2 large eggs
1/2 cup onions -- chopped
2 tablespoons green pepper -- chopped
8 ounces sour cream
8 ounces corn -- cream-style (one small can)
2 medium jalapeno peppers -- chopped (or more
3 ounces pimentos -- (one small can)
1 cup cheddar cheese -- grated

Preparation / Directions:

Preheat oven to 325F F. Mix all ingredients except cheese together. Pour half of mixture in a well-greased skillet. Use an iron skillet if you have one. Spread cheese over the mixture, then pour remaining batter on top. Bake in 325 degree F. oven for 1 1/2 hours, or until done. Serve warm. NOTES: * Corn Bread with peppers and cheese -- I got this recipe from net.cooks in the fall of 1983. It's really good! We always make a batch of Mexican cornbread when we cook chili; it's also a good dinner with just a salad and the beer of your choice. The original recipe came from akgua!akguc!ma

1 Kitchen's say:
  (3 3/4 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cornbreads Recipes