We had guests for dinner last night and I served chili and cornbread.
I made one pan of plain cornbread and one pan of this Mexican Cornbread.
I found that I wanted it to have a bit more of a kick than it did, so I think next time I will mix sharp Cheddar and pepper jack and maybe use 1 1/2 – 2 cups instead of the one called for in this recipe.
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.