Saturday Share: Tex-Mex Cornbread

Today, I'm sharing my mom's recipe for a family favorite, Tex-Mex Cornbread.

This is so delicious and accompanies tacos, enchiladas, King Ranch Chicken, beans of any variety, or a tossed salad.

Guess what? This is delicious when eaten by itself with a splash of your favorite salsa, picante, or pico de gallo on it.

This recipe makes 2 batches of Tex-Mex Cornbread. Either cut the recipe in half, or freeze the second half. Let it cool

Mom's Tex-Mex Cornbread

Prepare a 13"x9" glass baking dish by spraying with a cooking spray like Pam or brush all 

surfaces of the dish with a small amount of vegetable oil.

If you don't have a Pyrex baking dish, you can get 2 at Amazon with Prime shipping for $26.00. 

These will last you for decades—literally. I've got Pyrex baking dishes in various sizes and have had them for, gee, probably 40 to 50 years. Unless you drop the dish on a ceramic tile or similar floor. *g*

Ingredients

• 1 1/2 cups corn meal (not corn meal mix)
• 1 cup sour cream
• 1 cup cream corn, any brand. (If you're trying to eat organic, it's difficult to find a canned NonGMO corn. You can get an organic frozen sweet corn like 365 Everyday Value Organic Sweet Corn that Amazon sells or find a similar product at your local supermarket. Pulse the thawed frozen corn in a food processor with a tiny bit of milk so the end results looks like lumpy oatmeal. Freeze the rest for the next time you make this recipe.) 
• 2/3 cup vegetable oil
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 small fresh jalapena pepper, finely chopped (or 2 tablespoons of bottled sliced jalapena peppers, chopped. Add more if you like it really hot.)
• 2 tablespoons chopped fresh green or red bell peppers (or canned chopped green chiles, drained)
• 2 eggs
• 1 cup grated cheddar cheese

Directions

With your baking dish prepared and your ingredients assembled, set your oven on 350 degrees F.

Mix all the dry ingredients together in a bowl. In a larger blow, mix the sour cream, cream corn, oil, and eggs. Blend well.

Add the dry ingredients to the wet, a little at a time, blending well after each addition.

Add the chopped jalapena and bell peppers to the batter. Blend well.

Add the grated cheese last. When blended well, pour the batter into the prepared baking dish.

Bake 35-40 minutes, until a toothpick inserted into the middle comes out clean.

Remove from oven and serve while warm. If you're a cheese lover, sprinkle more cheddar over the top.

Takeaway Truth

This light, delicious cornbread will get rave reviews every time. Leftover mini-slices served with salsa or picante sauce make a great snack.

Our favorite picante is Pace, created many years ago in San Antonio. Great fresh taste, as if someone grabbed tomatoes and peppers from their garden and whipped up this picante. Comes in mild to hot.