Mrs. Patti’s Mexican Cornbread

Ingredients

• 1 1/2 cups yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup sour cream
• 2 eggs
• 1 (14 ounce) can cream-style corn
• 1 onion, chopped
• 2/3 cup vegetable oil
• 1/4 cup chopped jalapeno peppers, or to taste
• 3 cups shredded Cheddar cheese, divided

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.

Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.

Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.

Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.