Sue’s Iron Skillet Texas Cornbread

November 14th, 2012
by: Sue

Yes, another cornbread recipe. I make a new one up almost every Fall. This one is kind of back to basics Texas fare: green chile, cheese, but cutting down on bacon fat and substituting olive oil. Best I’ve made in a while!
Preheat oven to 400 degrees.

Place in 10″ iron skillet:

2 Tablespoons olive oil
2 Tablespoons bacon grease

Put skillet in oven to heat until piping hot. Keep it hot until the batter is ready.

Whisk together in a large mixing bowl:

1 cup ground yellow cornmeal
3/4 cup all purpose white flour
1 Tablespoon baking powder

Drop in:

2 eggs, unbeaten
1 cup 2% milk
1/3 cup olive oil
2/3 cup grated fiesta cheese
1/2 cup green chile (spicy preferred by us)
2/3 cup frozen corn

Mix together with whisk.

Pour into piping hot skillet, and bake until crunchy and golden brown (25 minutes approximately).

Cut into wedges and eat.
Good with soup, pinto beans, chile con carne, and cold when you’re waiting for the coffee to brew the next morning.

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