Breads 2
texas Cornbread
texas cornbread
INGREDIENTS
- 1-1/2 cups of self rising cornbread*
- 4 eggs, beaten
- 1 cup chopped red pepper
- 1 cup chopped onion
- 1 cup grated cheddar cheese
- 1 cup sour cream
- 1 can (14-17 oz.) cream style corn
- 1/2 cup canola or vegetable oil
- 3 tbsp sugar
- 1 tsp baking powder
- 3/4 tsp salt
*if self rising cornbread is not available, use a mixture of
3/4 cup flour, 3/4 cup cup cornmeal, 1 tsp salt and 1 tbsp
baking powder.
INSTRUCTIONS
- Preheat oven to 450 degrees. In a large bowl, mix together all ingredients.
- Place mixture into a 9x13 inch pan coated with nonstick spray.
- Bake for 20-30 minutes or until a wooden toothpick inserted in center comes out clean.
- Remove from oven. Cool slightly and cut into serving sized squares. Best served warm. refrigerate leftovers.
OPTIONAL: the original recipe calls for a stick of butter to be melted and poured evenly over the warm bread before serving. I think this is a very moist recipe and I've never done that step!