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CathyZ from Kauai

T&T REC Mexican Cornbread

Veteran Member
3895 posts
Joined: Dec 10, 2005


Posted to Thread #455 at 12:37 am on Jan 16, 2006

This isn't Mexican in origin but it is my favorite corn bread recipe. It is from the New York Times Bread & Soup Cookbook

Mexican Cornbread

3 eggs
3/4 cup vegetable oil
2 cups sour cream
2 tsp salt
4 tsp baking powder
2-1/4 cups cornmeal (I use coarse yellow)
2 jalapeno peppers, seeded
1/2 green sweet pepper
1/4 tsp chili powder
2 cups canned, creamed corn
2-1/2 cups sharp cheddar cheese, grated

Beat the eggs in a large bowl. Add the oil, sour cream and salt and mix well. Sift the baking powder with the cornmeal and stir into the egg mixture. chop the jalapeno peppers and green pepper then add with the chili powder and canned corn. Beat with a wooden spoon for 2 minutes. Grease a heavy skillet and pour in half of the cornbread batter. Sprinkle with half the cheese. top with the remaining batter and add the rest of the cheese. Bake for 45 minutes at 350 degrees.

My note: I also sometimes make this in a high-sided 10" cake pan- I mix the cheese in with the batter and bake it like that.

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