Mexican Cornbread

Mexican Cornbread
More Mexican cornbread and related recipes below.

• 1 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup melted shortening
• 1 cup sour cream
• 1 small can (8 ounces) cream-style corn
• 2 eggs, beaten
• 1 cup shredded Cheddar cheese or Mexican blend of cheeses
• 1 can (4 ounces) chopped green chile peppers, drained

Heat oven to 375°. Grease an 8- or 9-inch skillet; place over medium heat while preparing cornbread batter. Combine cornmeal, salt, and baking soda; blend well. Stir in melted shortening; add sour cream, corn, and eggs, blending well. Spoon half of the batter into the greased hot skillet. Sprinkle batter with the cheese and chile peppers; cover with remaining batter. Bake Mexican Cornbread at 375° for 35 to 40 minutes, until nicely browned.

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