Mexican Cornbread

DSC_0341     I’m sure everyone has a tried and true cornbread recipe, but for anyone who doesn’t, this one is delicious and oh so easy!  I thought it would be perfect to have with our dinner on this dreary rainy night.  We’ve made the base of this for years in my family, but after Will and I married, he asked for Mexican cornbread.  I added a few ingredients to my regular cornbread recipe and voila!

Here are the ingredients:

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  • 1 c. self-rising meal
  • 2 eggs
  • 1 c. sour cream
  • ½ c. cooking oil
  • 1 can (7 oz.) cream style corn
  • 2 t. baking powder
  • ½ t. salt
  • 1 jalapeno, seeded and chopped (can saute to take out some of the heat)
  • 1 can chopped green chiles
  • 1 ½ c. shredded cheddar (I shredded white and yellow cheddar)
  1. Preheat oven to 350°.  Grease cast iron skillet and place into oven to heat. Mix all ingredients except ½ cup of cheddar, until well blended.
  2. Pour mixture into hot skillet and top with remaining cheddar. Bake for 35-40 minutes.

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