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:
Serving Size: 1
Amount Per Serving: Calories: 142 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 398mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 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.