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    MEXICAN CORNBREAD


    Source of Recipe


    Nelda Foust


    List of Ingredients


    • 2 eggs
    • 1 8 oz. can cream style corn
    • 1 cup sour cream
    • 1 to 3 jalapeno peppers, seeded and finely chopped
    • 1 cup grated cheddar cheese
    • 1 cup yellow conrmeal
    • 1 tsp. baking soda
    • 6 T. butter, divided


    Instructions


    1. Preheat oven to 400 degrees. In mixing bowl, beat eggs lightly with wire whisk. Add corn, sour cream, peppers, cheese, cornmeal and soda. Mix all ingredients. Add three tablespoons butter.
    2. In a 9 X 9 pan or 10 in cast iron skillet, melt three tablespoons butter. While pan is still hot, add batter and bake for 20 to 25 minutes.
 

 

 

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