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.
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
Reviews
This was really good served with Braised Short Ribs from the same issue.
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.
This is really good!! Moist, rich and delicious. The perfect accompaniment to soup or chili.
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.
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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.
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