Texas Corn Bread
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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:
Preheat oven to 450 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, mix together all ingredients.
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.
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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Native Americans cooked their corn right in the husks over an open fire, and we think their idea is still best, 'cause it helps bring out flavors you can only get from roasting. We love making our Husky Roasted Corn right on the grill in the summer, and in our ovens when it's cooler out!