Ingredients
1 cup self-rising white cornmeal
½ cup self-rising flour
3 cups shredded cheddar cheese
2 green onions, sliced (green parts only)
½ cup chopped red bell pepper (or green bell pepper)
1 (6-ounce) can green chiles
2 large eggs, beaten
1 (8-ounce) can cream-style corn
¼ cup milk
Instructions
- Preheat oven to 350°F (175°C) and spray an 8×8-inch baking dish or springform pan with nonstick cooking spray.
- In a large bowl, combine cornmeal, flour, cheddar cheese, green onions, bell pepper, and green chiles. Mix well.
- Add eggs, cream-style corn, and milk. Stir until fully combined.
- Pour batter into the prepared dish.
- Bake for 40-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool 5-10 minutes before serving.
Notes
- Add jalapeños or hot sauce for extra heat.
- Swap cheddar for Monterey Jack, Pepper Jack, or a cheese blend.
- For gluten-free, substitute self-rising flour with a gluten-free blend.
- Store in an airtight container for 2-3 days at room temperature.
- Freeze for up to 3 months; reheat in oven when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg
