Quick and Easy Texas Corn Bread with Cheese
A savoury cornbread made with cornmeal, cheddar cheese, sour cream, and fresh chilli peppers, perfect as a side dish to complement hearty mains.
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.
Notes
The total calorie count for this recipe is approximately 2648, but it may vary depending on the specific products and brands you use. This recipe serves about 6 people, making each portion around 441 calories.