![](https://cdn.statically.io/img/www.allrecipes.com/thmb/nIMWpCc2mg4IzAqEfwmJwkx5d-8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7333838-1764aab54e884d1b80b474e15a7a6145.jpg)
Ingredients
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1 ½ cups yellow cornmeal
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1 tablespoon baking powder
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1 teaspoon salt
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1 cup sour cream
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2 eggs
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1 (14 ounce) can cream-style corn
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1 onion, chopped
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⅔ cup vegetable oil
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¼ cup chopped jalapeno peppers, or to taste
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3 cups shredded Cheddar cheese, divided
Directions
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Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
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Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
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Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
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Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.
Nutrition Facts (per serving)
555 | Calories |
40g | Fat |
35g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 555 | |
% Daily Value * | |
Total Fat 40g | 52% |
Saturated Fat 16g | 80% |
Cholesterol 104mg | 35% |
Sodium 914mg | 40% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 16g | 32% |
Vitamin C 6mg | 7% |
Calcium 456mg | 35% |
Iron 2mg | 12% |
Potassium 253mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.