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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?!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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If you are making your own self-rising cornmeal mix (see notes), do you still add the salt and baking powder from the original recipe? That seems like an awful lot of salt and baking powder! And, yes, although I'm not a Texan, I would substitute jalapeno peppers for bell peppers.

Yes, no sugar in southern cornbread. My grandmother used to make grits all the time for breakfast. Any leftover grits she used in cornbread. It's moister and I never make cornbread without cooked grits. Additions I use are jalapenos, cheese and sometimes onions. Another good thing is to mix sour cream with chopped onions, spread on batter before baking. Yummy!

This is quite good without the sugar. In the south we do not like sweet cornbread, it is more like cake. I also leave out the bell pepper. Cornbread is always better cooked in an iron skillet!

I am looking for a recipe similar to the cornbread Chi-Chi's served before they went out of business. I'll try this one.

That is an awful lot of ingredients for a simple dish.

Where does it say it's a "simple" dish? Sometimes more ingredients make a recipe better. Jalapeno peppers would be a great addition. When baking in a cast iron pan I preheat the pan with some oil in the oven. Pour the batter into the hot pan but be careful. This gives the cornbread a nice crispy crust. Yumm!

If you want just use Jeffy Corn Mix.

This is almost how I make my Mexican cornbread except I don't use sugar or baking powder (the cornmeal already has baking powder. Also, like someone else said, never use bell peppers - only jalapenos will do. To the person who asked, I always make it in a cast iron skillet but use a fairly large once since it makes a lot.

Texans use jalapeno's not bell peppers.

YOU GOT THAT RIGHT! Leave out the B Peppers OUT.

bigwave, I like to use a bacon or fatback grease in my TEXAS CB, w/japs, purple onions, Rotel(HOT,of course, then no japs) & bake up sum TEXAS cornbread sticks 2 go with my TEXAS(NO BEANS,on the side) CHILI!!!!!! YYYYUUUUMMMMMMMM

Can this be done in a cast iron pan??

YES!

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