I was trolling my usual food blog haunts the other day when I stumbled across a post about cast iron pans and cornbread at The Homesick Texan. I realized two things very quickly. One, she has as much dislike for sweet cornbread as I do. Two, I hadn’t made cornbread in quite a while.
For those of you from the northern climbs; In Texoma we make our cornbread for dinner. It’s not a dessert item and therefore has no sugar. (I know she would disagree and say all of Texas, but I’ve been served sweet cornbread more than once since I moved here. and since I’ve never visited Southern Texas, I can’t speak for them.)
I got this recipe directly from The Homesick Texan with only a few modifications, such as spicing the bread up just mildly with picante sauce, which I’ve always found to be a nicer alternative to simply adding jalapeños. For me, it ads a wider range of flavors overall, and I just love the richness.
For the original recipe, look HERE.
My version is as follows:
Jerry's Texoma Cornbread Recipe
Ingredients
Instructions
Nutrition Information:
Yield:
12 Serving Size:
1
Amount Per Serving: Calories: 142Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 398mgCarbohydrates: 23gFiber: 2gSugar: 3gProtein: 5g
What I would have done differently had I though of it:
Not a bloody thing. This is simply the best cornbread I’ve ever had in my life. It’s in my permanent recipe collection.
this looks amazing. i’ve been craving some cornbread!
Jeez. This is right up my alley for tonight. And I completely agree about the sweetness in cornbread. ARG. I have been known to put a bit o’ honey buttah on mine after the fact, though. Mmmm….