TEXAS CORN BREAD RECIPE RECIPES

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TEXAS CORNBREAD - RECIPE - FOOD.COM



Texas Cornbread - Recipe - Food.com image

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.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 9 squares, 9 serving(s)

Number Of Ingredients 9

1 cup milk
1 cup buttermilk
2 extra large eggs
1/4 cup vegetable oil
2 cups cornmeal
2/3 cup all-purpose flour (I use King Arthur's)
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt

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.

Nutrition Facts : Calories 241.1, FatContent 9.4, SaturatedFatContent 2, CholesterolContent 46.2, SodiumContent 446.8, CarbohydrateContent 33.7, FiberContent 2.2, SugarContent 4.3, ProteinContent 6.3

TEXAS CORN BREAD RECIPE | MYRECIPES



Texas Corn Bread Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 Servings

Number Of Ingredients 13

1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 teaspoon ground cumin
¾ teaspoon salt
1 cup milk
4 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1 cup fresh or frozen (thawed and drained) corn kernels
½ small red bell pepper, seeded and chopped
2 scallions, finely chopped
1 jalapeño chili, seeded and finely chopped

Steps:

  • Place a rack in upper third of oven; preheat oven to 375°F. Coat a 9-inch square baking pan with cooking spray.
  • Combine cornmeal, flour, sugar, baking powder, cumin and salt in a medium bowl. Mix milk, butter and eggs in a small bowl; add to cornmeal mixture and stir until almost combined. Add vegetables; stir just until combined. Spoon into pan.
  • Bake until lightly browned and a cake tester inserted in center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes before cutting; serve warm.

Nutrition Facts : Calories 251 calories, CarbohydrateContent 38 g, CholesterolContent 74 mg, FatContent 9 g, FiberContent 3 g, ProteinContent 7 g, SaturatedFatContent 5 g, SodiumContent 733 mg

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