Mexican Cornbread

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This recipe comes from a community cookbook I've had for almost 30 years. It is great with soup, chili or baked beans and fresh summer vegetables. It is also good at room temperature and makes a great picnic item.

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Ingredients [?]

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  • add   2-4 seeded finely diced jalapeno peppers (you can use the canned, drained ones if you wish)
  • add   1 cup sour cream
  • add   4 eggs
  • add   1 1/2 cups self-rising cornmeal
  • add   1 cup cream-style corn
  • add   1 1/2 cups grated sharp cheddar cheese
  • add   2 tablespoons sugar
  • add   1/2 cup vegetable oil
  • add   1 1/2-2 cups finely diced onions


  1. Preheat over to 425 degrees.
  2. Mix together first eight ingredients, and then slowly fold the corn meal into the mixture.
  3. Pour into a long pyrex baking dish that has been well greased.
  4. Bake for 30 to 40 minutes, or until center is done.
  5. Brush melted butter on the top.