Ingredients
8
8 servings
- •1 ½ 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
- •⅔ cup vegetable oil
- •¼ cup chopped jalapeno peppers, or to taste
- •3 cups shredded Cheddar cheese, divided
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 555
- Carbohydrate: 35g
- Fat: 40g
- Fiber: 2g
- Protein: 16g
- Sugar: 4g
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