EL SOMBRERO CORNBREAD

El Sombrero Cornbread image

This moist, cheesy cornbread 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

Provided by Taste of Home

Time 45m

Yield 9 servings.

Number Of Ingredients 9

Ingredients

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

Steps:

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-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 365 calories, Fat 24g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 535mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.