Mexi Jack Cornbread

buy now Richard Hardy Memorial School Athletics buy now Ingredients

trusted tablets 2 cups Martha White® self-rising cornmeal

½ cup Martha White® self-rising flour

1 cup Mayfield® buttermilk

1 cup Mayfield® sour cream

1 egg

¼ cup sugar

½ cup melted butter

½ cup chopped onion

1 cup cream style corn

¾ cup chopped jalapenos

1 ½ cups shredded pepper jack cheese (reserve ½ cup) click here Directions

  1. Mix all ingredients together (except reserved cheese) and pour in a 9 X 13 greased pan or a 12 inch Lodge® cast iron skillet.
  2. Sprinkle with remaining ½ cup cheese.
  3. Bake at 400° F for 25 minutes.