In the heart of Texan cuisine lies a delectable treasure that has captivated taste buds for generations - Texas Cornbread. This iconic bread, a testament to the state's rich culinary heritage, boasts a symphony of flavors and textures that sets it apart from its counterparts. With its golden-brown crust, tender and moist crumb, and a hint of sweetness perfectly balanced by a touch of savory, Texas Cornbread is a culinary delight that transcends time and occasion. Whether served as an accompaniment to hearty stews, smothered in chili, or simply enjoyed on its own, this quintessential Southern bread promises an unforgettable gastronomic experience. Embark on a culinary journey with our curated collection of Texas Cornbread recipes, each offering a unique twist on this beloved classic. From the traditional Southern-Style Cornbread, with its simple yet irresistible charm, to the zesty Jalapeño Cornbread, bursting with spicy heat, our recipes cater to every palate and preference. Discover the secrets behind this iconic bread and elevate your culinary repertoire with the irresistible allure of Texas Cornbread.
Here are our top 8 tried and tested recipes!
LITTLE TEXAS CORNBREAD
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
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 :
TEXAS CORNBREAD -
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
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.
TEXAS BUTTERMILK CORNBREAD
In Martha's family, cornbread is made without eggs or sugar. If you prefer sweet cornbread, mix 6 tablespoons sugar in with the dry ingredients. Either version is delicious served with butter and honey.
Provided by Martha Holmes
Yield Makes 8 to 10 servings
Number Of Ingredients 7
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.
AUSTIN TEXAS CORNBREAD (FROM Z' TEJAS) RECIPE - (3.8/5)
Provided by mrshermes2002
Number Of Ingredients 12
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.
TEXAS CORNBREAD (SALLYE)
Cornbread is so easy to make and such a good addition to almost any meal. Note that Texas cornbread does not contain sugar
Provided by sallye bates
Categories Other Breads
Time 40m
Number Of Ingredients 8
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.
TEXAS IRON SKILLET CORNBREAD
Make and share this Texas Iron Skillet Cornbread recipe from Food.com.
Provided by Donna1
Categories Breads
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Mix all ingredients together.
- Pour into a pre-heated, oiled or greased 8-9" iron skillet.
- Bake for 20 minutes.
- Add corn, jalapenos, bacon, etc. for variety.
- Pouring the batter into the hot skillet gives it a crisp crust.
TEXAS CORNBREAD
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F, with a rack in the middle. Sift together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Beat together the yogurt or buttermilk, milk, honey, and eggs in another bowl. Place the butter in a 9x9 inch heatproof baking pan or a 9-inch cast-iron skillet. Place in the oven for 3 or 4 minutes, or until the butter melts. Remove the pan from the oven, and brush the butter over the sides and bottom. Pour off the excess melted butter into the yogurt and egg mixture. Stir together. Quickly fold the liquid ingredients into the dry ingredients with just a few strokes of a wooden spoon. Don't worry about lumps; you don't want to overwork the batter. Pour the batter into the pan or skillet. Bake at once for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Cool in the pan on a rack or serve hot.
WEST TEXAS CORNBREAD ---WITH A TWIST!
I have made this twice both with sweat cornbread and savory and I prefer savory. Pictures posted without the sauce. But the sauce is awesome! I also prefer no cheese but my guests and husband love it with cheese.
Provided by Texasgal B
Categories Savory Pies
Time 2h
Number Of Ingredients 11
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.
Tips:
- Use fresh cornmeal. Fresh cornmeal will give your cornbread a more flavorful and moist texture. If you can't find fresh cornmeal, you can use store-bought cornmeal, but be sure to check the expiration date.
- Use buttermilk. Buttermilk is a traditional ingredient in cornbread, and it helps to give the bread a slightly tangy flavor and a moist texture. If you don't have buttermilk, you can use regular milk, but add 1 tablespoon of vinegar or lemon juice to the milk before adding it to the batter.
- Don't overmix the batter. Overmixing the batter will make the cornbread tough. Stir the batter just until the ingredients are combined.
- Bake the cornbread in a hot oven. A hot oven will help to create a crispy crust and a moist interior.
- Let the cornbread cool slightly before serving. This will help the bread to set and make it easier to slice.
Conclusion:
Cornbread is a delicious and versatile bread that can be enjoyed with a variety of meals. Whether you're serving it with chili, soup, or just a pat of butter, cornbread is sure to be a hit. With these tips, you can make the best cornbread recipe ever!
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