El Sombrero Corn Bread
Karoline Kumke
ingredients
- 1 1/2 c cornmeal
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 can cream-style corn
- 1 c sour cream
- 1/2 c canola oil
- 1 1/2 c shredded cheddar cheese, divided
- 3 jalapeno peppers, seeded and finely chopped (adjust amount to taste)
directions
- 1
In a large bowl, combine the cornmeal, baking powder and salt. In another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry ingredients just until moistened. Fold in 1 c cheese and jalapenos.
- 2
Transfer to a greased 9 inch square baking dish. Sprinkle with remaining cheese. Bake at 350 for 35-40 minutes or until toothpick comes out clean. Serve warm.
Source: Taste of Home
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