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El Sombrero Corn Bread

Great with a bowl of chili

Yields: 9 servings

Ingredients

1 and ½ cups cornmeal
3 teaspoons baking powder
½ teaspoons salt
2 eggs
1 can (14-3/4oz.) cream-style corn
1 cup (8oz.) sour cream
1.2 cup canola oil
1 and ½ cups shredded cheddar cheese, divided
3 jalapeno peppers, seeded and finely chopped

Directions

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 cup cheese and jalapenos.
transfer to a greased 9 inch square baking pan. Sprinkle with remaining cheese. Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted near the center comes out clean. Serve warm.