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El Sombrero Corn Bread Recipe

Photo by: Taste of Home

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This moist, cheesy corn bread is easy to stir together and pop in the oven just before dinner. Vary the number of peppers to suit your taste.—Joan Hallford, North Richland Hills, Texas

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9 Servings
Prep: 10 min. Bake: 35 min.

Ingredients

1-1/2 cups cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 can (14-3/4 ounces) cream-style corn
1 cup (8 ounces) sour cream
1/2 cup canola oil
1-1/2 cups shredded cheddar cheese, divided
3 jalapeno peppers, seeded and finely chopped

Directions

In a large bowl, combine the cornmeal, baking powder and salt. In another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry ingredients just until moistened. Fold in 1 cup cheese and jalapenos.
Transfer to a greased 9-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.

Nutrition Facts: 1 piece equals 365 calories, 24 g fat (8 g saturated fat), 85 mg cholesterol, 535 mg sodium, 28 g carbohydrate, 2 g fiber, 9 g protein.

El Sombrero Corn Bread published in Taste of Home April/May 2009, p69

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