Corn Bread with Jalapeños

6-8 servings

Ingredients:

  • 2 cans corn
  • 6 Tbsp. butter melted
  • 4 eggs
  • 1 ½ cup sour cream
  • ½ cup all purpose flour
  • 1 cup milk
  • 2 tsps baking powder
  • ½ can La Costeña Diced Jalapeños
  • ¼ tsp salt

Directions:

  • Preheat the oven 425 F. Lightly grease an 8 inch baking dish.
  • In a blender, blend corn, eggs, milk and butter.
  • Add dry ingredients and La Costeña Diced Jalapeños and mix.
  • Pour the batter into the prepared baking dish.
  • Bake until the top is golden brown and a toothpick comes out clean, about 20 to 25 minutes.
  • Remove the cornbread from the oven and let it cool for 10 minutes before serving.

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