Food Network publishes a Mexican cornbread recipe that calls for cream-style corn, 10 minutes of prep time and 15 minutes of cooking time. It serves four to six people and is easy to make. Food Network also publishes Alton Brown’s recipe for Mexican cornbread.
To prepare Mexican cornbread, preheat an oven to 425 degrees Fahrenheit, and grease an iron skillet. Mix together 1 1/2 cups self-rising cornmeal, 1/2 cup canola oil, 8 ounces sour cream and 8 1/2 ounces creamed corn. Also add 1 chopped medium onion, 1 egg and 1 chopped jalapeno pepper. Pour the mixture into the greased skillet, and bake for 10 to 15 minutes.
To make Alton Brown’s recipe, preheat an oven to 425 degrees F, and place a 10-inch cast iron skillet inside the oven. Combine 2 cups yellow cornmeal, 1 tablespoon each sugar and kosher salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda in a bowl, mixing to combine well. In another large bowl, combine 1 cup buttermilk, 2 eggs and 1 cup creamed corn, mixing to combine. Add the cornmeal mixture to the buttermilk mixture, stirring to combine.
Add 2 tablespoons canola oil to the hot iron skillet, and pour the batter into the skillet. Bake until golden brown or for around 20 minutes.