Homestead Collective Recipe Archive

http://www.homesteadcollective.org/hcra/

Martha's Mexican Cornbread

1 1/2 cups plain white cornmeal
2 tsp baking powder
3/4 tsp salt
2 eggs
1/4 cup oil
6 Tbsp sour cream
1/2 small onion, grated
1 cup grated cheese
one 8.5 oz can creamed corn
2 Tbsp chopped pickled jalapenos, drained
1/2 cup milk

Combine dry ingredients in large mixing bowl. Combine egg through jalapeno in a small mixing bowl. Stir wet ingredients into dry ingredients, stirring in milk last.

Pour into cold, well-oiled 10" cast iron skillet and bake at 450 degrees until golden brown, about 20-25 minutes.

Can also bake in a 9" x 15" jelly roll pan lined with parchment to make thin pieces for appetizers: bake until top starts to turn golden and the center is firm to the touch, about 12-16 minutes.

This recipe was added: 13 December 2025