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Little Texas Cornbread

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

Ingredients

  • 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

Directions

  • 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.

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Reviews

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Average Rating:
  • katlaydee3
    Jan 7, 2018

    This was really good served with Braised Short Ribs from the same issue.

  • MarineMom_texas
    Feb 26, 2015

    I made this cornbread today and it was delicious. I followed the recipe but I did use extra sharp cheese for a nice cheesy flavor. I do not recommend the toothpick test as it tested done at 25 minutes and even though I was leery, I went ahead and took it out. It definitely needs to cook at least 30 or even 25 minutes. It should be starting to brown on top. Mine could have cooked a little longer but it was delicious.The very center was a little mushy. I will definitely make this again. I recommend this recipe as a Volunteer Field Editor for Taste of Home.

  • cassieconrad
    Oct 19, 2012

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

  • omajo
    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.

  • lisa53202
    Mar 7, 2009

    No comment left

  • Linda LK
    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.

  • harryhaas
    Nov 8, 2007

    No comment left

  • Heidi
    Jul 6, 2006

    No comment left