Tex-Mex Cornbread
By
Carolyn Haas
@Linky1
5
Another tasty recipe from The Food of Texas by Caroline Stuart. Cornbread goes so well with chile!
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)
How to Make Tex-Mex Cornbread
- 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.
