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To Your Health Sprouted Flour Co.

My Favorite Mexican Cornbread

My Favorite Mexican Cornbread
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
My Favorite Mexican Cornbread
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 organic or pastured eggs, lightly beaten
  • 1/4 cup lard, melted
  • 1 cup sprouted yellow corn flour
  • 1 cup grated cheddar cheese
  • 1 cup sour cream (whole fat)
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 3-5 jalapeno peppers, chopped
  • 1 cup fresh or frozen organic corn kernels
Servings:
Units:
Instructions
  1. Mix all ingredients in a large bowl.
  2. Pour into a greased square glass baking dish (double recipe for a 9x13“ baking dish).
  3. Bake for 1 hour @ 350 degrees until lightly browned on top.
  4. Let sit for 5 minutes before cutting into squares for serving.
  5. This cornbread is simply the best!
  6. I serve it with hardy soups or chili in the fall and winter months.
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