Cornbread Recipe
Recipe type: Main
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 8
  • 9 fresh ears of corn, husked
  • 3 eggs
  • 1 cup sour cream
  • 1 spoonful baking powder
  • 1 teaspoon salt
  • pepper added to taste
  • 1 cup grated cheese (cheddar or Monterrey Jack)
  • 1 large fresh poblano pepper
  • 1 red bell pepper.
  1. Preheat oven to 350° F.
  2. Cut the corn from the cob with a knife. Set aside.
  3. Roast the chili peppers. Rub off the blackened skin, then cut out the stem and seed pod. Roughly chop. Set aside.
  4. Grease and flour a 9-by-13 inch baking dish.
  5. Grind in a blender the corn, eggs, sour cream, baking powder, salt and pepper to make a paste.
  6. Place half of paste at the bottom of the baking dish.
  7. Add the filling: cheese and chili peppers. Then top with remaining paste.
  8. Bake at 350° F for approx. 50 minutes or until golden brown.
  9. Serve.
Recipe by Mom's Mexican Recipes at