| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 cups self-rising cornmeal
- 1/2 cup canola oil
- 1 (8-ounce) container sour cream
- 1 (8 1/2-ounce) can creamed corn
- 1 medium onion, chopped
- 1 egg
- 1 jalapeno pepper, chopped
Instructions
- Preheat the oven to 425 degrees F.
- Mix all of the ingredients together in a large bowl. Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 426 |
| Total Fat | 28 g |
| Saturated Fat | 6 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 46 mg |
| Sodium | 106 mg |
Reviews
love this recipe when i was a kid and now i still love it that i’m grown women with grands. I can eat this by it’s self.
Excellent recipe, the cooking time had to be increased to 25 minutes. I used a cast Iron skillet.
This is so easy and so tasty
Best Mexican cornbread ever!
Okay, I have read the negative reviews and I call B.S. My wife has made this recipe a dozen times, and the results have always been excellent. Here’s the kicker, I don’t love cornbread; except for this recipe. Greasy? Oily? You’re doing it wrong then. Maybe you prefer dry and crumbly, or that sweetened boxed crap from the supermarket.
I have taken multiple batches of this recipe to work for my crew, and they get devoured like you would not believe. This a perfect complement to Paula’s shrimp and grits. End of story.
My husband and I didn’t enjoy this recipe. It was oily and wet it took a lot longer to bake even though I used the same corn shaped cast iron pans she used on the show. The flavor was okay but the texture wasn’t there. On a side note the hush puppies recipe that is similar to this one is amazing.
Great recipe! I only gave it 4 stars because it was a bit greasy.. I also added Mexican shredded cheese and used my cast iron skillet. Next time I will use a third of the oil. Helpful hint… Oil your pan and put it in the oven about 10 minutes before you add your batter for a crispier crust!!
wonderful, everyone loved it.
Very good, I found it took much longer to bake, about 40 minutes, I added extra sharp cheddar cheese and used a cast iron pan. Thank you Paula for the recipe.
This is without a doubt the best. I can’t imagine what the other reviews are about. They must not have used the proper ingredients. It is delicious, crunchy around the edges, wonderful with a bowl of soup or chili.