Total Time
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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside.
  2. In a large bowl, combine the cornmeal and baking powder.
  3. Stir in the cheddar.
  4. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together.
  5. Add to the cornmeal mixture.
  6. Stir until just moistened and then spoon the batter into the prepared pan.
  7. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean.
  8. Cool on a rack for 10 minutes then invert over a serving plate.

Reviews

(3)
Most Helpful

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.

MontereyMadi July 23, 2007

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.

PaulaG August 03, 2005

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.

David Knapp October 04, 2001

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