Mexican-style cornbreads usually have corn and peppers added to the batter before baking. This one includes four jalapeno peppers. If you can a lot of heat in your cornbread, then leave in the jalapeno seeds. If you want a milder cornbread, then seed the jalapenos before chopping.
What You Need
1 1/2 cups corn meal
1 cup light sour cream
1/3 cup vegetable oil
4 jalapenos, chopped
2 tablespoons green pepper, chopped
1 cup creamed corn
1 cup reduced fat grated cheddar cheese
1 tablespoon baking powder
What To Do
1. Preheat oven to 350F.
2. Mix together all ingredients except cheese and pour half of batter into greased, preheated cast iron skillet.
3. Sprinkle half of cheese over batter in skillet, then pour in remaining half of batter. Top with rest of cheese.
4. Bake 40-45 minutes.
5. Cool about 15 minutes before slicing and serving.
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