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Jane's Mexican Cornbread

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Submitted by: Jane Walls

 

A cornbread batter made with self-rising cornmeal, sour cream and creamed-style corn is topped with jalapeno-Jack cheese before baking.
 

Ingredients

  • 3 eggs, beaten
  • 1 2/3 cups self-rising cornmeal (white or yellow)
  • 1/3 cup cooking oil
  • 2/3 cup sour cream
  • 1 one can of creamed-style corn
  • 3 pks of (Kraft) Monterey Jack Jalapeno cheese (cut into 1/4" wide slices)

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Method

Preheat oven to 375. Combine beaten eggs, cornmeal, oil, sour cream, and corn to make a batter. Pour batter into well-greased cast iron skillet. Place the cheese on top to completely covering the batter. (Usually takes the entire 3 packages of cheese.) Press cheese down lightly. Bake about 1 hour, until golden brown on top.

 

Notes: I usually use solid Crisco to grease my skillet bottom and then spray heavily with Pam to avoid sticking. Leftovers are great for lunch alone, reheated in the microwave.

 

Number of Servings: 8 to 12

 

Submitted by: Jane Walls ()

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