Delicious Mexican style cornbread made with basic cornbread ingreidents, but with sour cream, green onions, sharp cheddar cheese, and cream-style corn,
Preheat oven to 450 ° and finely chop green onions using part of tops.
Mix cornmeal, oil, eggs, sour cream, green onions, and cream-style corn together. Pour half of batter into greased skillet. Sprinkle shredded cheese and add remaining batter. Bake at 450° for 30 minutes or until a toothpick placed in the center comes out clean.
Allow the cornbread to sit a couple of minutes before slicing. Serve hot.
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Notes
The nutritional facts are estimates only and not calculated by a food expert or nutritionist.