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Mexican Pecan Corn Bread

Categories: Breads

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This Mexican Pecan Corn Bread should be served slightly warm with a pat of butter. It is perfect to go with chili and the pecans add a great texture for a special dinner.


  • 2 lg. eggs beaten
  • 1 c. sour cream
  • 2/3 c. salad oil
  • 1 c. cream style corn
  • 1 1/2 c. yellow corn meal
  • 3 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. baking soda
  • 2 tbsp. bell peppers chopped
  • 2 jalapeno peppers (mild or hot), sliced chopped
  • 1 c. sharp cheddar cheese grated
  • 1 c. pecans chopped
  • 3 tbsp. 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.