commercial consumer

Recipe Search

Mexican Pecan Corn Bread


  • 2 eggs, beaten
  • 1 cup sour cream
  • 2/3 cup salad oil
  • 1 cup cream style corn
  • 1 1/2 cups yellow cornmeal
  • 3 teaspoons Clabber Girl Baking Powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 1 cup sharp Cheddar cheese, grated
  • 1 cup pecans, chopped
  • 3 tablespoons oil


In a large mixing bowl, mix together eggs, sour cream, oil, and corn. In a separate bowl mix together cornmeal, Clabber Girl Baking Powder, baking soda, bell peppers and jalapeno peppers, cheese and pecans. Combine the two mixtures.

Grease (3 tablespoons oil) an 8-inch loaf pan and heat. Pour batter into the hot loaf pan. Bake at 350°F for 1 hour.

From the Clabber Girl Recipe Book
Originally published in "The Great American Cookbook" by the National Pecan Association.