Sweet & Spicy Tex-Mex Cornbread
Indulge in the delightful flavors of this Sweet & Spicy Tex-Mex Cornbread, inspired by the beloved Bandera chain of restaurants. This moist and sweet cornbread boasts a perfect balance of sweet corn and savory roasted green chiles, making it a standout side dish for any meal. With a rich buttery flavor complemented by the creaminess of cheddar and Monterey Jack cheeses, this cornbread will leave your taste buds wanting more. While traditionally baked in small 6-inch cast iron skillets for individual servings, this recipe can easily be adapted to a single large 12-inch skillet for family gatherings or dinner parties.
N/A
Servings
181
Calories
11
Ingredients
Ingredients
all-purpose flour
1 cup (measured)
yellow cornmeal
1 cup (measured)
salt
1/4 teaspoon (measured)
baking powder
4 teaspoons (measured)
creamed corn
1 (15 ounce) can (drained)
green chili peppers
2 ounces (drained, roasted style)
butter
1 cup (melted)
sugar
1 cup (measured)
cheddar cheese
1/2 cup (shredded)
monterey jack cheese
1/2 cup (shredded)
eggs
4 (beaten)
Instructions
1
Preheat your oven to 300°F (150°C) and place the cast iron skillets inside to heat up.
2
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, salt, and baking powder. Set the dry ingredients aside.
3
In a separate saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar, creamed corn, and roasted green chili peppers until well combined.
4
Add the eggs one at a time, mixing thoroughly after each addition until the mixture is smooth.
5
Gently fold in the shredded cheddar and Monterey Jack cheeses into the wet mixture.
6
Gradually fold the dry ingredient mixture into the wet mixture. Do not overmix; it's okay if there are a few lumps.
7
Carefully remove the hot cast iron skillets from the oven. Immediately coat the bottom and sides with canola or vegetable oil to prevent sticking.
8
Pour the cornbread batter evenly into the skillets. Be cautious as the batter may splatter.
9
Bake in the preheated oven for 30 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
10
Allow to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Information
11g
Fat
20g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration behind this Sweet & Spicy Tex-Mex Cornbread recipe?
This recipe is inspired by the popular cornbread served at the Bandera chain of restaurants.
What are the primary flavors of this cornbread?
It features a balance of sweet corn and savory roasted green chiles with a rich buttery flavor.
How many calories are in a serving of this cornbread?
Each serving contains approximately 181 calories.
What types of cheese are used in this recipe?
The recipe uses a combination of shredded cheddar and Monterey Jack cheeses.
What is the recommended oven temperature for baking?
The oven should be preheated to 300°F (150°C).
Should the cast iron skillets be heated before adding the batter?
Yes, you should place the skillets in the oven while it preheats and remove them only when ready to bake.
What size skillets are traditionally used for individual servings?
Small 6-inch cast iron skillets are traditionally used for individual portions.
Can I bake this in a single large skillet?
Yes, the recipe can be adapted for a single 12-inch skillet for family gatherings.
What kind of cornmeal is required?
The recipe calls for 1 cup of yellow cornmeal.
How much butter is needed for this recipe?
You will need 1 cup of melted butter.
What kind of chili peppers should I use?
The recipe specifies 2 ounces of drained, roasted style green chili peppers.
How many eggs are included in the batter?
The recipe requires 4 beaten eggs.
How much sugar is in the cornbread?
There is 1 cup of sugar in the mixture.
What is the fat content per serving?
There are 11 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 20 grams of carbohydrates.
How much protein does one serving provide?
One serving provides 4 grams of protein.
How much baking powder is used?
The recipe calls for 4 teaspoons of baking powder.
What is the correct way to mix the dry and wet ingredients?
Gradually fold the dry mixture into the wet mixture, being careful not to overmix.
Is it okay if the batter has lumps?
Yes, it is perfectly fine if there are a few lumps in the batter after mixing.
How do I prevent the cornbread from sticking to the skillet?
Immediately coat the bottom and sides of the hot skillets with canola or vegetable oil before pouring in the batter.
How long should the cornbread bake?
Bake for 30 to 45 minutes until the top is golden brown.
How can I tell if the cornbread is fully cooked?
The cornbread is done when a toothpick inserted into the center comes out clean.
Can this cornbread be served at room temperature?
Yes, it can be enjoyed either warm or at room temperature.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
What is the total number of ingredients needed?
There are 11 ingredients required for this recipe.
What kind of flour is used?
The recipe uses 1 cup of measured all-purpose flour.
How much salt is added to the dry mix?
The recipe uses 1/4 teaspoon of salt.
What type of corn product is used besides cornmeal?
A 15-ounce can of drained creamed corn is used.
What is the texture of this cornbread?
The description states it is moist and creamy due to the cheeses and creamed corn.
What are some tags associated with this recipe?
Tags include Tex-Mex, side dish, cast iron skillet, and cheesy cornbread.