Dallas’ Mexican Cornbread

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Servings: 4 to 6
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

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

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Directions

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.


Recipe courtesy Dallas McCade

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Reader Comments:

54321

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

By Debra on November 09, 2011

54321

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!

By ramona wurm on August 11, 2011

54321

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!

By Cindy Casey on May 04, 2011

54321

By Derorah Richards on May 01, 2011

54321

Hi Rachel, Here is the recipe you're looking for: http://www.pauladeen.com/recipes/recipe_view/vidalia_onion_cornbread

By Jonathan Able on March 31, 2011

54321

I'm actually just looking for the measurements for a recipe I saw last friday. The ingredients are: 1 small box cornmeal muffin mix, onions, milk, sour cream, cheese (pepperjack if one wants) 1/4 tsp dill weed. An ice cream scoop is used. It is baked for 10 minutes at 450. As you'll notice I came in on the tail end of the recipe, that's why you only see the 1/4 tsp listed. Would love to try these the next time we have chili I think they would go great together. Thanks so much. Rachel

By Rachel Boyce on March 15, 2011

54321

It is the lightest and most moist cornbread I've ever tasted.

By Anonymous on December 05, 2010

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