Friday, September 3, 2010

Mammy's Mexican Cornbread

This is GOOD.  I wish I could take credit for this recipe, but it's from Mammy's Restaurant in Natchez, Mississippi (via my mom).  It's easy and quick to throw together, and it's delicious, especially because of the layer of cheese in the middle.  (It's easier to see in the second picture.)  We had this with some tortilla soup--yum.  I'll definitely make this again. 

Mammy's Mexican Cornbread

1 1/2 cups corn bread mix (1 pkg Jiffy)
1 (8oz) can cream corn
2 jalapeno peppers chopped finely
1/4 cup chopped bell pepper
1/2 cup chopped yellow onion
1/2 cup vegetable oil
3 eggs, well beaten
1 cup sour cream
1 1/2 cups greated Cheddar cheese

Mix together all ingredients except cheese.  Heat heavy oiled (10-inch) skillet, and pour in half of the batter.  Sprinkle cheese over batter, keeping cheese from touching the sides of the skillet.  Add remaining batter.  Bake at 375 for 35-40 minutes. 

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