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El Sombrero Cornbread

This moist, cheesy cornbread 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
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    9 servings

Ingredients

  • 1-1/2 cups cornmeal
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup 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 in the center comes out clean. Serve warm.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 piece: 365 calories, 24g fat (8g saturated fat), 85mg cholesterol, 535mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 9g protein.

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