My Favorite Mexican Cornbread
Course
Batter Breads
,
Sides & Salads
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
Instructions
Mix all ingredients in a large bowl.
Pour into a greased square glass baking dish (double recipe for a 9x13“ baking dish).
Bake for 1 hour @ 350 degrees until lightly browned on top.
Let sit for 5 minutes before cutting into squares for serving.
This cornbread is simply the best!
I serve it with hardy soups or chili in the fall and winter months.