Texas cornbread with cheese is a savoury bread made with cornmeal, cheddar cheese, sour cream, and fresh chilli peppers, a delicious side dish that pairs well with hearty mains.
Recipe Intro
Although it resembles a savoury cake, this is a traditional bread from the southern regions of the USA, particularly popular in Texas. Here’s a tasty, quick and easy Tex-Mex version! Adding cheese and jalapeño peppers gives the bread an incredible flavour, while the texture remains wonderfully moist. It’s even better the next day!
Texas Corn Bread Ingredients
- cornmeal or polenta
- cream corn
- semi-hard cheese
- eggs ( beaten)
- sour cream
- baking powder
- flour
- chilli peppers
- sunflower oil
Notes
You can use either cornmeal or instant polenta. Both provide the same texture and flavour, making cornbread moist and slightly crumbly.
If you can’t find canned creamed corn, you can use regular canned sweetcorn. Just blend it into a puree and add a teaspoon of sugar
Use Monterey Jack or Cheddar cheese, they melt well and add a rich, creamy texture.
If you do not like hot chillies, feel free to make this bread with regular bell peppers instead. Just chop them very finely making slicing easier and enhancing the presentation. You can mix green and red peppers.
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How to make Texas Corn Bread with Cheese
- In a bowl, whisk the eggs and add the sour cream, creamed corn, oil, and finely chopped chilli pepper (or bell pepper)
- In another bowl, mix all the dry ingredients: cornmeal (or polenta), flour, grated cheese, and baking powder.
- Pour the wet mixture into the bowl with dry ingredients and mix well.
- Now pour the mixture into a well-oiled baking dish and bake in a preheated oven at 200°C for about 20-30 minutes
- Once baked, let it cool before cutting into squares or slices.
Enjoy!
What to serve with Texas Corn Bread?
I served it alongside traditional Texas chilli (recipe coming soon), and it was a perfect match—dipping the cornbread into the hearty sauce made every bite even better.
Texas cornbread pairs well with various dishes.
- It’s a great match for chilli, complementing its rich flavours.
- Serve it alongside barbecue, such as grilled meats or ribs, where the sweetness balances the smoky sauce.
- Cornbread is also ideal with soups and stews, soaking up their flavours.
- For a lighter meal, it works well with fresh salads.
- Finally, it can be served for breakfast with eggs or bacon. Feel free to try different combinations!
Recipe card
Quick and Easy Texas Corn Bread with Cheese
Ingredients
- 2/3 cup cornmeal (or instant polenta) - cup = 230ml
- 1 cup grated Cheddar cheese - or Monterey Jack
- 1/3 cup plain white flour
- 2 tsp baking powder
- 2 eggs - beaten
- 250 g canned sweetcorn - drained
- 1-2 small finely chopped chilli peppers - or 1/2 bell pepper
- 200 ml sour cream
- 1/3 cup sunflower oil
- A pinch of salt
Instructions
- Wet Ingredients: In a bowl, whisk eggs, then add sour cream, creamed corn, oil, and finely chopped chilli (or bell pepper).
- Dry Ingredients: In another bowl, mix the dry ingredients: cornmeal (or polenta), flour, grated cheese, and baking powder.
- Combine the wet and dry ingredients, mixing well.
- Pour the mixture into a well-oiled baking dish and bake at 200°C for 20-30 minutes.
- Let cool before cutting into squares or slices.