- Details
-
Parent Category: Recipes
Texas Cornbread
1 1/2 cups yellow corn meal
1 teaspoon salt
1 teaspoon soda
1 1/2 cups buttermilk
1 egg
2 tablespoons butter, margarine, or bacon drippings
2 or 3 pickled jalapeño or drained canned chiles
1 8 1/2-ounce can cream-style corn (1 cup)
1 cup shredded sharp Cheddar cheese (4 ounces)
Preheat the oven to 425° if using metal pan, 400° if using glass
baking dish. Mix corn meal, salt, and soda. Add buttermilk and egg
and beat until smooth. Place butter in 8-inch square pan or baking
dish. Melt in preheated oven. Split jalapeños and remove seeds and
stems. Pour 1/2 the batter in hot pan. Spoon corn over batter,
scatter jalapeños over corn, and sprinkle with cheese. Top with
remaining batter. Bake until golden brown, 20-25 minutes. Serve hot.
Makes 6-9 servings.
