Today's recipe is one of our most popular cornbread selections. Texas Cooking is well-stocked with great cornbread recipes.
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Enjoy this Texas Cooking recipe and have a great week!
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- 2 large eggs
- 1/4 cup canola oil or bacon drippings
- 1 cup buttermilk
- 4-ounce can chopped green chiles, drained
- 1 cup canned creamed corn
- 2 tablespoons finely chopped pimientos
- 1/4 cup finely chopped onion
- 1/2 cup sour cream
- 1 cup yellow cornmeal (white cornmeal is fine if you don't have yellow)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 cup grated, sharp cheddar cheese or Longhorn cheese
- Preheat oven to 350°F.
- In a medium bowl, beat the eggs, oil and buttermilk until well blended. Add the chiles, creamed corn, pimientos, onion and sour cream.
- In a separate, large bowl, combine the cornmeal, flour, salt, soda, baking powder, and cheese. Stir until thoroughly blended.
- Add the dry ingredients all at once to the egg and buttermilk mixture, stirring just enough to blend everything.
- Pour batter into a well-greased 10-inch cast iron skillet or pan. Bake at 350°F for 30 to 40 minutes or until slightly brown and springs back at the touch.
Note: Take our virtual Cornbread Seminar and learn about cornbread and its many varieties.
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