My Favorite Mexican Cornbread
Sides & Salads
organic or pastured eggs, lightly beaten
sprouted yellow corn flour
grated cheddar cheese
sour cream (whole fat)
aluminum-free baking powder
jalapeno peppers, chopped
fresh or frozen organic corn kernels
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.