West Texas Cornbread With A Twist Recipes

LITTLE TEXAS CORNBREAD

Little Texas Cornbread image

Cheddar cheese, cream-style corn and green chilies dress up ordinary corn bread. Generous slices taste great with a bowl of chili. A friend gave me this recipe.

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 cup cornmeal
1 cup shredded cheddar cheese
1 tablespoon baking powder
2 large eggs
1 can (8-1/4 ounces) cream-style corn
1 cup sour cream
1/2 cup vegetable oil
1 can (4 ounces) chopped green chilies, drained

Steps:

In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened. , Pour into a greased 8-in. square baking pan. Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts :

CORNBREAD....WITH A TWIST!

Cornbread....with a Twist! image

This recipe has been a family favorite for years. It's just as good room temp as it is warm, and even better the second day!

Provided by Less Than A Chef -

Categories Breads

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup butter
2 eggs, beaten
1 cup sour cream
1 teaspoon salt
1 teaspoon pepper
1 (15 1/4 ounce) can whole kernel corn
1 (14 3/4 ounce) can creamed corn
1 (8 ounce) box Jiffy corn muffin mix (or equivalent)

Steps:

Use a 9 x 9 pan for the basic recipe, larger if doubling recipe.
Spray pan with Pam or grease the pan in some other way.
Mix all ingredients in a bowl until the batter is smooth.
Bake at 350 for 45 minutes.
Note: This is often not done cooking immediately. If the middle still jiggles, turn the over off and put the pan in oven while it is cooling down.

Nutrition Facts : Calories 470.9, Fat 25.6, SaturatedFat 13.3, Cholesterol 115.2, Sodium 1381.5, Carbohydrate 55.9, Fiber 5, Sugar 12.1, Protein 9.4

TEXAS CORNBREAD -

Texas Cornbread - image

I want to share here this classic recipe which traveled to Texas with the settlers and it is served at Luby's Cafeterias in Texas. The buttermilk in this recipe makes it extra moist and delicious. Enjoy it.

Provided by pink cook

Categories Breads

Time 35m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 9

Ingredients

1 cup milk
1 cup buttermilk
2 extra large eggs
1/4 cup vegetable oil
2 cups cornmeal
2/3 cup all-purpose flour (I use King Arthur's)
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt

Steps:

Preheat oven to 425º F. Grease generously a 10-inch cast iron skillet, or a 9-inch square baking pan.
In a large bowl, whisk together milk, buttermilk, eggs and oil until blended.
Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingredients are moistened.
Pour into greased pan and bake 20 to 25 minutes or until golden brown and a wooden toothpick inserted into center comes out clean.
Cool and cut in 3 inch - 9 squares.

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