Furr's Cafeteria Mexican Corn Bread Copycat
Created by dienia b on August 9, 2024
- Servings: 6
- Prep Time: 20m
- Cook Time: 25m
- Recipe #43370
Ingredients
- 2 eggs, beaten
- 8 ounces cream style corn (1 can)
- 8 ounces sour cream (1 cup)
- 1 jalapeno pepper, seeded, finely chopped (up to 3)
- 8 ounces cheddar cheese, shredded (1 cup)
- 1 cup yellow cornmeal
- 1 teaspoon baking soda
- 6 tablespoons butter
How to Make
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Step 1: Preheat oven to 400 degrees.
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Step 2: In mixing bowl, beat eggs lightly with wire whisk.
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Step 3: Add corn, sour cream, peppers, cheese, cornmeal and soda.
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Step 4: Mix all ingredients.
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Step 5: Add three tablespoons melted butter.
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Step 6: In a nine-by-nine-inch pan or 10-inch cast iron skillet, melt three tablespoons butter. (Heat in oven or on stove for skillet)
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Step 7: While pan is still hot, add batter and bake for 20 to 25 minutes until lightly browned.
Nutritional Facts
- Serving Size: 1 (261.5 g)
- Calories 473.7
- Total Fat - 29.2 g
- Saturated Fat - 15.5 g
- Cholesterol - 355.8 mg
- Sodium - 600.1 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 2.7 g
- Sugars - 2.6 g
- Protein - 21.3 g
- Calcium - 278 mg
- Iron - 2.5 mg
- Vitamin C - 10.4 mg
- Thiamin - 0.2 mg