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Texas Corn Bread

(1 Votes)
SERVES
12
COOK TIME
35 Min

Here's a prize-winning recipe that nobody can ignore and everybody loves. It's not the typical corn bread. It's a pudding-textured corn bread that we use as a side dish 'cause it's so moist and rich. Sure is novel!!

What You'll Need:
  • 1 1/2 cups self-rising cornmeal
  • 4 eggs, beaten
  • 3/4 teaspoon salt
  • 1 cup chopped green bell pepper
  • 1 cup (4 ounces) grated Cheddar cheese
  • 1 cup chopped onion
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 cup sour cream
  • 1 (17 ounce) can cream-style corn
  • 1/2 cup vegetable oil
What To Do:
  1. Preheat oven to 450 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
     
  2. In a large bowl, mix together all ingredients.
     
  3. Pour mixture into prepared baking dish and bake 20 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and cut into serving-sized squares.
     
Notes

If self-rising cornmeal is not available, use a mixture of 3/4 cup flour, 3/4 cup cornmeal, 1 teaspoon salt, and 1 tablespoon baking powder; it will make 1-1/2 cups self-rising cornmeal. The original recipe calls for a stick of butter to be melted and poured evenly over the warm bread before serving. If that sounds good to you, why not give it a try?!

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