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Dallas’ Mexican Cornbread

By Dallas McCade

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7 reviews • 0 questions

comfort foodCountry CookingFamily Suppersouthernvegetarian

Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 8

Ingredients

  • 1 1/2 cups self rising cornmeal
  • 1/2 cup canola oil
  • 1 (8-oz) container sour cream
  • 1 (8.5-oz) can creamed corn
  • 1 medium onion, chopped
  • 1 egg
  • 1 jalapeño, chopped

Directions

Preheat the oven to 425 °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.

Reviews (7)Questions (0)

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Debra

November 09, 2011
Served this tonight with bean soup and it disappeared quickly. Very moist and yummy...........Me and my Family loved it : )

ramona wurm

August 11, 2011
Mrs. Deen, My Aunt Peggy bought a copy of your cookbook to my mom's one holiday dinner and I read it like it was a novel. Recently I was promoted to prep cook at my job which means I prepare the desserts. I got o your wqebsite for all my recipes. It is so easy to prepare your dishes,thank you!

Cindy Casey

May 04, 2011
In making Dallas's Mexican Cornbread - it does not tell me what size of skillet to use. I have 2 a med and a large...which one? I guess one would be a 6 inch and the other an 8 inch. Help!

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