West Texas Cornbread
A savory West Texas-style cornbread featuring cheddar, chili peppers, and cream-style corn, perfect for hearty meals and comfort food lovers seeking bold flavors.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine the cornmeal, baking powder, and chili peppers.
- Add the eggs, salad oil, sour cream, and cream-style corn to the dry ingredients.
- Mix until well combined.
- Fold in the shredded cheddar cheese.
- Pour the batter into a greased baking dish.
- Bake for 40 to 50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra kick, consider adding jalapeños or using a mix of cheeses. If you don't have self-rising cornmeal, combine regular cornmeal with 1 teaspoon baking powder and a pinch of salt. Ensure the cream-style corn is well mixed to avoid clumping. This dish is versatile; you can even try adding cooked bacon or sausage for a heartier version.
Serving Suggestions
West Texas Cornbread is perfect as a side dish to chili or barbecued meats, and pairs beautifully with Favorite Holiday Fruit Cake for dessert. Try serving it with butter and honey or alongside a fresh salad for a complete meal. It also makes a great breakfast option, especially when topped with eggs.
Storage & Reheating
Once cooled, store leftover cornbread in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm slices in the oven at 350°F (175°C) for about 10 minutes or microwave for 20-30 seconds until heated through. For best results, cover with foil if reheating in the oven to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of West Texas Cornbread contains roughly 364 calories, with 9g protein, 45g carbohydrates, and 17g fat. It is an excellent source of vitamin C (40% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 471mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld together. Just give it a good stir before pouring it into the baking dish and baking as directed.
How can I make this cornbread spicier?
To increase the spice level, add more chili peppers or incorporate diced jalapeños into the batter. You could also use pepper jack cheese instead of cheddar for an extra kick. Adjust the amount according to your taste preference.
Can I substitute the sour cream?
Yes, you can substitute sour cream with Greek yogurt or buttermilk for a slightly different flavor and texture. Both options will keep the cornbread moist while adding a tangy note. If using buttermilk, reduce the salad oil slightly to maintain the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).