Panhandle Cornbread

"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. "
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ingredients:
8
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
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