tex-mex cornbread

Name: Tex-Mex Cornbread
Prep time: 10 min
Cook time: 1 h
Yield: 8
Cuisine: Southwestern
Ingredients: 2 - eggs; 4 tablespoon(s) butter, melted; 8 1/2 ounce(s) can cream-style corn (or half of a regular 15 oz can is close enough); 1 cup(s) sour cream; 1 cup(s) yellow cornmeal; 3 - jalapeño chiles, seeded and minced; 1/2 cup(s) chopped onion; 3 tablespoon(s) chopped jarred pimento; 4 teaspoon(s) baking powder; 3/4 teaspoon(s) salt; 1 cup(s) shredded sharp cheddar cheese (4 oz)

(3 RATINGS)

18 Pinches 2 Photos

Carolyn Haas

Whitewater, WI

Updated on Aug 19, 2015

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

Rate

prep time 10 Min

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

2 - eggs
4 tablespoons butter, melted
8 1/2 ounces can cream-style corn (or half of a regular 15 oz can is close enough)
1 cup sour cream
1 cup yellow cornmeal
3 - jalapeño chiles, seeded and minced
1/2 cup chopped onion
3 tablespoons chopped jarred pimento
4 teaspoons baking powder
3/4 teaspoon salt
1 cup shredded sharp cheddar cheese (4 oz)

How To Make tex-mex cornbread

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.

Step 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.
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