TEX-MEX CORNBREAD
Another tasty recipe from The Food of Texas by Caroline Stuart. Cornbread goes so well with chile!
Provided by Carolyn Haas
Categories Savory Breads
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Put a well-oiled 9-inch cast iron skillet into a cold oven and heat to 400ºF. Meanwhile, in a large bowl, combine the eggs and butter. Work together with fork. Stir in remaining ingredients until well mixed.
- 2. Carefully remove hot skillet from oven and pour batter into hot skillet. Return the pan to the oven and bake until the cornbread is firm to the touch - about 1 hour or until crust is a deep golden brown. Cut into wedges; serve hot.
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