Real Recipes From Real Home Cooks ®

tex-mex cornbread

(3 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

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

(3 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For tex-mex cornbread

  • 2
  • 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
  • 1 c
    shredded sharp cheddar cheese (4 oz)

How To Make tex-mex cornbread

  • 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.