Mexican cornbread shows up at our house on just about every occasion. A personal favorite… Christmas! Go figure. We have all the normal Christmas fare; dressing, turkey, ham, sweet potato casserole, cranberry sauce, aaaaannnndddd Mexican cornbread. Leave it to us to be bizarre.
Mexican cornbread could very well be a meal in itself. If my husband wasn’t such a die hard meat eater, that is exactly what it would have been for both of us tonight. Instead, I added chicken to his side salad and he was a happy camper.
We had a lot of leftovers when dinner was over but Jason kept going back into the kitchen and eating a bite here and there so now there isn’t quite so much! This cornbread is wonderful at room temperature.
Time: 1 hour
1 can creamed corn
1 2/3 c. cornmeal
2/3 c. oil
2 tbsp. green bell pepper, chopped
1 tbsp jalapeños, chopped
1/4 c. onion, chopped
1 c. sour cream
1 c. cheese
Preheat oven to 375 °. Mix all ingredients together.
Pour into a well oiled cast iron skillet.
Bake for 1 hour, or until a toothpick comes out clean. Yum!
- This cornbread really does take a full hour or more to bake but it’s well worth it! It might look done on the top but still be gummy in the middle. Don’t be afraid to let the top get a little darker than you think it should. Patience is a virtue with this one.
- I was out of sour cream tonight so I substituted cottage cheese. It worked out great.
- I normally use a Mexican cheese blend but tonight I used some AMAZING Mississippi State Edam. If you haven’t tried it, do yourself a favor and go order some. You WON’T regret it. Go Bulldogs!