Tex-Mex Cornbread

Name: Tex-Mex Cornbread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Cuisine: Southwestern
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)

By Carolyn Haas
@Linky1

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

Rating:

★★★★★ 3 votes5

Comments:

6 Comments

Serves:

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)
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How to Make Tex-Mex Cornbread

Step-by-Step

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.
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.

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