Tex-Mex Cornbread
Yield
8 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggs
|
|
| ⅔ | cup |
vegetable oil
|
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
cornmeal
yellow |
|
| ¾ | cup |
corn
cream style |
|
| 1 | tablespoon |
baking powder
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | each |
scallions, spring or green onions
just the tops, chopped finely |
|
| 4 | each |
jalapeño pepper
chopped |
*
|
| 1 | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggs
|
|
| 158 | ml |
vegetable oil
|
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
cornmeal
yellow |
|
| 177 | ml |
corn
cream style |
|
| 15 | ml |
baking powder
|
|
| 7.5 | ml |
salt
|
|
| 2 | each |
scallions, spring or green onions
just the tops, chopped finely |
|
| 4 | each |
jalapeño pepper
chopped |
*
|
| 237 | ml |
cheddar cheese
grated |
|
Directions
Combine all ingredients except cheese.
Add half the cheese.
Pour into a well greased 8/12 inch pan and add rest of cheese.
Bake 425 for 20 to 25 minutes.
