Southwest Cornbread Recipe

Name: Southwest Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1 tablespoon baking powder; 1 cup sour cream; 1 cup cream-style corn; 2/3 cup butter, melted; 2 eggs; 1 cup shredded cheddar cheese; 2 roasted New Mexico Hatch green chiles, diced (or more to taste); 1/4 lb. bacon, diced; 1/2 teaspoon salt; 4-5 grinds of black pepper

Servings: persons

1 cup yellow cornmeal
1 tablespoon baking powder
1 cup sour cream
1 cup cream-style corn
2/3 cup butter, melted
2 eggs
1 cup shredded cheddar cheese
2 roasted New Mexico Hatch green chiles, diced (or more to taste)
1/4 lb. bacon, diced
1/2 teaspoon salt
4-5 grinds of black pepper

1
Preheat your oven to 425u00b0
2
Saute bacon in a cast-iron skillet and render until crispy. Remove bacon and reserve it and the fat separately.
3
In a bowl, combine cornmeal, baking powder and salt.
4
In another bowl, combine the sour cream, corn, butter, eggs, cheese, chiles, bacon pieces, salt and pepper.
5
Add to dry ingredients and stir until blended.
6
Place a nine or ten inch cast iron skillet (or a nine inch pie dish) in oven and heat for 5-10 minutes. Remove and put the bacon fat into the skillet and continue heating until barely smoking.
7
Pour the prepared batter into the dish and bake for 20 to 25 minutes or until golden brown. Serve immediately.

1017

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1 tablespoon baking powder, 1 cup sour cream, 1 cup cream-style corn, and more.

Yes, Southwest Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Southwest Cornbread

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