Little Texas Cornbread Recipes

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LITTLE TEXAS CORNBREAD



Little Texas Cornbread image

Cheddar cheese, cream-style corn and green chilies dress up ordinary corn bread. Generous slices taste great with a bowl of chili. A friend gave me this recipe.

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 cup cornmeal
1 cup shredded cheddar cheese
1 tablespoon baking powder
2 large eggs
1 can (8-1/4 ounces) cream-style corn
1 cup sour cream
1/2 cup vegetable oil
1 can (4 ounces) chopped green chilies, drained

Steps:

  • In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened. , Pour into a greased 8-in. square baking pan. Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts :

TEXAS CORNBREAD -



Texas Cornbread - image

I want to share here this classic recipe which traveled to Texas with the settlers and it is served at Luby's Cafeterias in Texas. The buttermilk in this recipe makes it extra moist and delicious. Enjoy it.

Provided by pink cook

Categories     Breads

Time 35m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 9

1 cup milk
1 cup buttermilk
2 extra large eggs
1/4 cup vegetable oil
2 cups cornmeal
2/3 cup all-purpose flour (I use King Arthur's)
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 425º F. Grease generously a 10-inch cast iron skillet, or a 9-inch square baking pan.
  • In a large bowl, whisk together milk, buttermilk, eggs and oil until blended.
  • Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingredients are moistened.
  • Pour into greased pan and bake 20 to 25 minutes or until golden brown and a wooden toothpick inserted into center comes out clean.
  • Cool and cut in 3 inch - 9 squares.

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