Mrs. Patti's Mexican Cornbread

Mrs. Patti's Mexican Cornbread


"Cornbread with a touch of spice."
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1 h servings 555 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 40.2 g
  • 62%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 914 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
  2. Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
  3. Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
  4. Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.



This was your basic Mexican cornbread with the flavors you expect. I thought the flavor was pretty good, but, the texture was very soft. It fell apart when we picked it up, so, we just ate it...

I made this with Chili tonight and it was delish! It was even better when it cooled. Thanks for the great recipe :)