Tex-Mex Cornbread

Carolyn Haas

By
@Linky1

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


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Rating:

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)

Directions Step-By-Step

1
Put 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.
2
Carefully 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