I got this recipe many decades ago from a cookbook called Foods of the Sun by Anne Lindsay Greer, which I believe is out of print now but still available if you search the usual online sources. I love this cornbread all on its own, although it almost needs to be eaten with a spoon vs handled like a muffin or other cornbread. But my favorite use is in my Corn-Pecan Stuffing that I’ve been making for decades!
Cornbread
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Loading...Ingredients
- 2/3 c. corn oil
- 2 eggs
- 1 c. sour cream
- 1 -16 oz - can creamed corn
- 3T. minced onion
- 2 T. minced green bell pepper
- 2 jalapeno chilis, stemmed, seeded and minced
- 1 1/2 c. cornmeal
- 2 t. baking powder
- 1 t. salt
- butter to grease the baking dish
Instructions
Preheat the oven to 350F.
Combine the oil, eggs, sour cream and creamed corn in a mixing bowl and stir to mix well.
Add the onions, bell pepper, jalapenos, cornmeal, baking powder and salt, stir to mix well.
Generously butter an 8-inch square baking dish. Pour the batter in and bake for 45 minutes or until a toothpick, when inserted, comes out clean. I think it usually takes longer!
Cool for 5-8 minutes and cut into squares.
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