There are two versions of Tex-Mex cornbread that people think of when this recipe comes up. There's the "almost" traditional version that's cooked in a cast iron skillet. And then there's the other one. You know, the version that's baked on top of a layer of chili and most often served up in a casserole dish.
Both have their selling points - but I consider one a bread, and the chili version more of a casserole of main dish. To be honest - I enjoy both! Check out the "Other Eats" section for the Cornbread Chili Casserole recipe!
4 tablespoons melted butter
1 (8-1/2 oz.) can cream-style corn
1 cup sour cream
1 cup yellow corn meal
2 tablespoons chopped jalapeno
1/2 cup chopped onion, use red for added color
3 tablespoons chopped jarred pimentos
4 teaspoons baking powder
3/4 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese
Put a well-oiled 9-inch cast-iron skillet into a cold oven and heat the oven to 400 degrees while you combine the other ingredients in a large bowl. Then, carefully remove the hot skillet from the oven and - gently - pour the batter into the pan. Watch for hot grease splatters. Return the pan to the oven - upper or middle rack - and bake at 350 degrees until the cornbread is firm to the touch in the center.
Plan on checking starting about 315-20 minutes into the bake. The crust will be a deep golden brown with a lighter golden center. Some people keep the oven at 400 degrees, or higher, but I like to reduce the temp to 350 to help prevent from burning the bottom. Cut into wedges and serve hot.
Yep, it's fine to use boxed cornbread muffin mixes in a pinch. Then all you need to do is to start adding the "festive" bonus ingredients.