Tex-Mex Cornbread

Carolyn Haas

By
@Linky1

Another tasty recipe from The Food of Texas by Caroline Stuart. Cornbread goes so well with chile!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
10 Min
Cook:
1 Hr
Method:
Bake

Ingredients

2
eggs
4 Tbsp
butter, melted
8 1/2 oz
can cream-style corn (or half of a regular 15 oz can is close enough)
1 c
sour cream
1 c
yellow cornmeal
3
jalapeño chiles, seeded and minced
1/2 c
chopped onion
3 Tbsp
chopped jarred pimento
4 tsp
baking powder
3/4 tsp
salt
1 c
shredded sharp cheddar cheese (4 oz)

Step-By-Step

1Put a well-oiled 9-inch cast iron skillet into a cold oven and heat to 400ºF. Meanwhile, in a large bowl, combine the eggs and butter. Work together with fork. Stir in remaining ingredients until well mixed.
2Carefully remove hot skillet from oven and pour batter into hot skillet. Return the pan to the oven and bake until the cornbread is firm to the touch - about 1 hour or until crust is a deep golden brown. Cut into wedges; serve hot.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Vegetable
Regional Style: Southwestern