Mexican Corn Bread

DSC04727Mexican cornbread extraordinaire! Moist and savory with onion, peppers, jalapenos, sour cream, eggs, creamed corn, and jack cheese! Just perfect with Mexican shredded beef and Mexican Pintos! Super easy to whip up! Bake in a large cast iron skillet if you have one.

Serves 12

  • 1 Tbs of butter
  • 1 onion, finely chopped
  • 1/2 red or green bell pepper, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 3 cloves of garlic, minced
  • 3 eggs
  • 1 cup of sour cream
  • 1 can of creamed corn (14.5 oz)
  • 1 can of green chilis, drained (4.5 oz)
  • 2 cups of shredded monterey jack or cheddar/jack cheese
  • 2 boxes of jiffy cornbread mix (8.5 oz)
  • 1/3 cup of vegetable or canola oil
  • 1 tsp of  kosher salt
  • 1/2 tsp of pepper
  • 2 tsp of sugar

    Preheat oven to 350°

Heat 1 Tbs of butter in a large skillet, cook the onion, bell pepper and jalapeno pepper for 3 minutes, add in the garlic, cook 1 more minute. Set aside and let cool down.DSC04684In a large bowl, add in the eggs, breaking them up with a whisk, then whisk in the sour cream. Add in the remaining ingredients, stir well to combine.DSC04689DSC04691Then, stir in the cooled down onion, pepper mixture. Pour into a greased 9 x 13 casserole dish or your cast iron skillet. Bake for 1 hour, let cool, then cut into 12 slices.







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