Name: Texas Style Cornbread
Prep time: 10 min
Cook time: 35 min
Ingredients: 1 cup milk (any kind); ½ cup melted butter; 2 eggs; 2 cups yellow cornmeal; 2 cups flour ((gluten free if desired)); ¼ cup (scant) sugar; 2 Tbsp baking powder; 1 tsp salt; 1 cup sour cream ((yogurt works too))

I like cornbread. Okay, honestly, I like all bread…and pasta,…and pastries…well, you get the idea. Despite my starchy obsessions, I’ve discovered that I’m picky about cornbread. There’s a wide spectrum of cornbread. It can range from sweet to savory and cakey to crusty.

Years of research and self-sacrifice have gone into this recipe. Pausing to sample cornbread across many states and in many incarnations is…ahem, torture. The lengths I’ve gone to in pursuit of perfect corn-based bready goodness…wait, what’s in that skillet? Is it cornbread? Wait! I need a wedge…

Ummm, moving on. The result of my research and ~~overindulgence~~ self- sacrifice was a firm verdict. I prefer a very slightly sweet crusty cornbread. This recipe ticks all my boxes: Quick. Easy. Slightly sweet. Crusty. Adaptable.

I use it to make skillet cornbread, cornbread waffles, and occasionally as a casserole topper. However, most often I make cornbread to go with Texas Red Beans. That recipe is coming soon. I’m excited to share this Texas staple with you!

Texas Style Cornbread

Anne In The Kitchen

Slightly sweet with a wonderful golden crust

Print Recipe

Prep Time 10 mins

Cook Time 35 mins

Course Bread

Cuisine Homestyle, Southern

Servings 12 people

Ingredients

1 cup milk any kind
½ cup melted butter
2 eggs
2 cups yellow cornmeal
2 cups flour (gluten free if desired)
¼ cup (scant) sugar
2 Tbsp baking powder
1 tsp salt
1 cup sour cream (yogurt works too)

Instructions

Preheat oven to 450° F.
Grease bottom of large cast iron skillet. (Obviously, a 9×13" pan will work for this, but it has a better crust if cooked in cast-iron.)
Mix milk, sour cream, butter, and eggs in a bowl large enough to hold the entire batter.
Add dry ingredients. Mix just until combined. The batter will be lumpy.
Pour into skillet.
Bake 30-35 minutes or until golden and a knife stuck in the center comes out clean.

Notes

If using gluten-free flour, I add 2 tsps of xanthan gum.

I decrease the sugar content and use this recipe in my waffle iron. Cornbread waffles are terrific with chili!

Keyword Comfort Food, Gluten-Free

I hope you’ll give this cornbread a try (especially paired with the Red Bean recipe coming out next week).

What were the inexpensive meals of your childhood? What meals bring back instant memories? What foods do you tirelessly research for the good of mankind? (I’m considering the possibility of becoming a chocolate gateau researcher…hmmm…)