Texas Style Cornbread

November 3rd, 2011
by: Sue

This cornbread contains all three of the primary tastes that Texans love: savory (bacon grease), sweet (creamed corn), and spicy (chipotle peppers). If you don’t like spicy leave out the peppers, but you are missing a way to jump start your metabolism if you don’t use peppers. You are also missing the way the your brain starts firing “WOW” messages to the rest of you.

1 cup stone ground cornmeal
3/4 cup flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt (or sea salt)

1/2 cup canola oil (or bacon grease if you have it)
14 ounce can cream style corn
2 eggs, whisked until smooth
1 cup sour cream
1 cup grated sharp cheese (cheddar)
1/2 teaspoon cayenne (optional)
two chipotle peppers, chopped small (optional)
crushed black pepper for top (optional)

Heat oven to 375 degrees. Put iron skillet in oven and add 2-3 Tablespoons bacon grease or oil. Heat until hot but not smoking.
Place dry ingredients in mixing bowl and whisk together to distribute evenly. Add oil, whisked eggs, creamed corn, sour cream, cheese, cayenne and chipotle peppers. Whisk together just until blended. Pour batter into heated iron skillet, top with cracked black pepper, then bake until golden brown, approximately 30 minutes, and remove from oven. Coat top lightly with salted butter, and allow to cool for 5 minutes. Cut into wedges and enjoy!

This recipe will also make wonderful corn muffins!


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