Prep 0 mins
Cook 0 mins
This is another of my adopted recipes. I have made this recipe for years. We always called it "Tex-Mex Cornbread". I cook mine in a large cast iron chicken fryer skillet which gives it a really nice crusty bottom. I then slice it in pie shaped wedges. It's very good served with chili or a hearty soup.
- 1 cup cornmeal, Yellow
- 1 tablespoon baking powder
- 1 cup cheddar cheese, Sharp, Shredded
- 2 large eggs, Beaten
- 1⁄2 cup vegetable oil
- 1 cup sour cream
- 1 (8 ounce) can cream-style corn
- 4 ounces green chili peppers, Chopped
- Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside.
- In a large bowl, combine the cornmeal and baking powder.
- Stir in the cheddar.
- In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together.
- Add to the cornmeal mixture.
- Stir until just moistened and then spoon the batter into the prepared pan.
- Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean.
- Cool on a rack for 10 minutes then invert over a serving plate.
I was hoping I would like this since I cannot eat wheat and was looking forward to a gluten free cornbread recipe. I didn't have a cast iron pan but cooked them in large muffin tins. The piece I had was dry and flavorless. My husband's piece was "omlette-like" and not very good. I'm wondering if maybe I did something wrong.
This produced a nice moist product. I put the pan with a touch of oil in the oven while the oven was preheating. This produces a nice crispy crust. I realized when putting it in the oven that it didn't call for flour. I did not have sour cream so I used buttermilk and reduced the oil and used only about 2 tablespoons. DH and I really enjoyed it. Thanks for sharing.
Nice and moist cornbread - I undercooked mine a bit - next time i'll leave it in the full 50 min. I think I'd reduce the oil and put in more cheese too.