My Favorite Mexican Cornbread
  • 2 organic or pastured eggs, lightly beaten
  • 1/4cup lard, melted
  • 1cup sprouted yellow corn flour
  • 1cup grated cheddar cheese
  • 1cup sour cream (whole fat)
  • 1teaspoon aluminum-free baking powder
  • 1teaspoon sea salt
  • 3-5 jalapeno peppers, chopped
  • 1cup fresh or frozen organic corn kernels
  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.