Mexican Cornbread
Mexican Cornbread is an moderately easy dinner. Made with 1 1/2 cup self-rising cornmeal, 1 - 8 ounce can yellow cream corn, 1/2 cup vegetable oil, 2 eggs and 1 - 8 ounce sour cream, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
🔗 Recipe adapted from RecipeNLG-Full
👨🍳 Instructions
Preheat oven to 450 degrees.
Pour small amount of oil into a 8 x 10 inch iron skillet and put in oven to heat.
Add corn, vegetable oil, eggs, sour cream, onion, green pepper, and jalapeño peppers to corn meal.
Stir until well mixed.
Pour into hot skillet and bake for 30 - 40 minutes, until golden brown.
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