Tex-Mex Cornbread
By
Carolyn Haas
@Linky1
5
Ingredients
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2eggs
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4 Tbspbutter, melted
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8 1/2 ozcan cream-style corn (or half of a regular 15 oz can is close enough)
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1 csour cream
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1 cyellow cornmeal
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3jalapeño chiles, seeded and minced
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1/2 cchopped onion
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3 Tbspchopped jarred pimento
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4 tspbaking powder
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3/4 tspsalt
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1 cshredded sharp cheddar cheese (4 oz)
How to Make Tex-Mex Cornbread
- 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.