Texas Cornbread Recipes

Steps:

• Preheat oven to 400°F. Brush 8x8x2-inch glass baking dish with 2 tablespoons butter. Place dish in oven 10 minutes (butter may brown).
• Meanwhile, whisk cornmeal, flour, baking powder, salt, and baking soda in large bowl to blend. Add buttermilk and remaining 6 tablespoons melted butter. Stir batter just until evenly moistened (do not over mix).
• Transfer cornbread batter to hot dish and spread evenly. Bake cornbread until crusty on top and tester inserted into center comes out clean, about 25 minutes. Let cornbread cool at least 10 minutes. Serve warm.

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.

Steps:

• 1. ESSENTIAL TOOLS: Skillet, colander for draining, 13 x 9 casserole dish, mixing bowl large for cornbread, mixing bowl medium for green chile sauce, spatula, large spoon and whisk
• 2. In a colander, drain beans and diced tomatoes with green chilies.
• 3. Cook hamburger and diced onions, drain. Add back to the skillet the hamburger and onion, drained beans and diced tomatoes with green chilies. Simmer for 10 minutes stirring occasionally. Salt and pepper to taste at this stage.
• 4. Heat oven to 350 degree Spray casserole dish. Set aside.
• 5. Combine cornbread mix your choice. Add creamed corn to the mix. I have used both and prefer the savory over the sweet cornbread mix. Using a buttermilk recipe seems to give it that added twang. Just be sure you make a 9 x 13 dish size of cornbread mix for this recipe.
• 6. Spoon half of the cornbread mix into the bottom of the dish. Add hamburger/bean mixture Add two cups of shredded cheese.
• 7. Layer whole green chilies over hamburger mixture. Then top with the rest of the cornbread mix. Smooth out.
• 8. Cook until cornbread is done. I have timed it at 45 minutes inserted a knife it came out clean but you judge by your oven. If you cook with cast iron check after 30 it tends to cook quicker.
• 9. In the meantime while baking, combine in medium bowl your one can of green enchilada sauce and sour cream. Add a couple of dashes of Tabasco sauce, salt or red chili powder its your preference though.
• 10. OPTIONS FOR CASSEROLE: two diced jalapenos. OPTIONS FOR THE SAUCE: Green chilies diced, green onions diced.

Steps:

• Preheat oven to 400 degrees F.
• Place skillet in oven while it is.
• heating. The skillet must be hot before batter is.
• added.
• In large mixing bowl, beat buttermilk and egg, then.
• sift in dry ingredients, Mix well. From hot skillet,.
• pour l/2 grease and mix well. Pour batter into skillet.
• with remaining grease. This makes a crisp crust, Bake.
• at 400 degrees F for approximateLy 30 minutes.
• I make this gluten free and vegan and it turns out wonderfully!

Steps:

• 1. NOTE: If your liquid is buttermilk, use baking soda; if your liquid is "sweet" milk, use baking powder.
• 2. ANOTHER TIP: I whisk my egg, liquid and oil together until well blended before I add to mixture.
• 3. Preheat oven to 375 degrees Sift all dry ingredients into large mixing bowl
• 4. NOTE: Mix by hand - do not use electric mixer Add eggs, 1 tablespoon oil and 1 cup milk. Mix by hand until all ingredients are moist, then add the other cup of milk and mix gently until batter is well mixed. Add more milk if needed so that batter is fluid but not runny Do not overmix or bread will not rise
• 5. Heat 2 tablespoons oil in 9" cast iron skillet on stove top. When oil is slightly smoking, add batter, spread out evenly and then place in oven for 30-35 minutes until golden brown.
• 6. If you don't have a cast iron skillet, you need to buy one......just kidding, you can use a 9" cake pan or 9" square baking pan if you don't have a cast iron skillet.

Steps:

• Mix all dry ingredients together. In a large mixing bowl, whisk all wet ingredients together. Then add dry ingredients to form batter. Spray a cast iron skillet with non-stick cooking spray and then fill with the batter (about 2/3 full - you may have leftover batter so make some muffins). Bake at 400 degrees for 16 minutes. Rotate after 8 minutes. Test by using a toothpick in the center of the corn bread. Toothpick should come out clean.