El Sombrero Corn Bread

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This moist, cheesy corn bread is easy to stir together and pop in the oven just before dinner. Vary the number of peppers to suit your taste.—Joan Hallford, North Richland Hills, Texas

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Ingredients

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

Preparation

Step 1

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 cup cheese and jalapenos.

2. Transfer to a greased 9-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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REVIEWS:

Horrible. Came out swimming in grease, and was coarse and crumbly. Just awful. Flavor was not good.

It needed to cook longer than the recipe states. There was a whole lot of cheese in this bread but it didn't enhance the recipe. I wanted to love it and even used it as my weight watchers cheat! So not worth it!

Every corn bread recipe I have tried so far has had a pile of sugar in it & I don't like sweet corn bread. This one is absolutely perfect. Moist & tasty. Thanks. I now have the recipe I will always be using. I don't have to look any further.

I keep looking for the perfect corn bread recipe. This was not it for us. Too much cheese.

I didn't like the "bite". Also, it turned out crumbly, maybe I did something wrong. My search for the perfect corn bread continues ...

The best I've ever had - very moist and easy to make!

This turned out so moist. Next day even better, surprisingly. Make sure you finely chop your jalepenos so the "bite" is just perfect...

This is a great recipe. Made it tonight to go with Crock Pot Bean Soup. We used only one Jalapeno Pepper, but will stretch to 2 the next time I make this. I used Sharp Cheddar Cheese. I will make this again. My Husband Loved it. It is very Moist and Tasty.

This was the best cornbread I have made, the peppers and cheese make it very flavorful. Went perfect with my hearty chili!

Excellent recipe. This corn bread is so moist that I ate mine with a spoon. It is very good left over, too.





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