Little Texas Corn Bread Recipe
Little Texas Corn Bread Recipe photo by Taste of Home

Little Texas Corn Bread Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

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

Nutritional Facts

1 serving (1 piece) equals 337 calories, 24 g fat (9 g saturated fat), 88 mg cholesterol, 408 mg sodium, 21 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. 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.
  2. 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. Yield: 8 servings.
Editor's Note: This recipe does not use flour.
Originally published as Little Texas Corn Bread in Best of Country Breads 2000, p26

Nutritional Facts

1 serving (1 piece) equals 337 calories, 24 g fat (9 g saturated fat), 88 mg cholesterol, 408 mg sodium, 21 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for Little Texas Corn Bread

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 19, 2012

"This is really good!! Moist, rich and delicious. The perfect accompaniment to soup or chili."

MY REVIEW
Reviewed Apr. 12, 2011

"My family really liked this corn bread. I served it with chili which was already spicy enough for me so I eliminated the green chilies in the corn bread and add 2 tablespoons of sugar. Yum."

MY REVIEW
Reviewed Oct. 25, 2008

"My first pot of chili called for a test of this cornbread today. I thought it was very good..spicy, just the way I like my chili too. I served it while it was still quite warm so it was rather soft yet and didn't hold it's shape, but now that it has cooled down it is fine."

MY REVIEW
Reviewed Oct. 18, 2008

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