Texas Cornbread
Indulge in the Southern charm of Texas Cornbread, a golden skillet-baked classic with a crispy crust and tender crumb that's perfect for any occasion. This easy-to-make recipe combines the wholesome sweetness of yellow cornmeal with a savory twist, featuring optional add-ins like diced jalapeño for a spicy kick and shredded sharp cheddar for a cheesy upgrade. The secret to its signature crust lies in preheating a cast iron skillet, ensuring each bite has the perfect crunch. Pair this flavorful cornbread with a hearty chili, barbecue, or a simple pat of butter for a taste of true Texas comfort food. Ready in just 40 minutes with pantry staples, this versatile cornbread is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 4 tablespoons unsalted butter, melted
- 2 units large eggs
- 1 unit jalapeño, finely diced (optional)
- 0.5 cup shredded sharp cheddar cheese (optional)
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 425°F (220°C).
Place a 9-inch cast iron skillet into the oven as it preheats to warm up. This will help create a crispy crust for the cornbread.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
In another bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
If using, fold in the diced jalapeño and shredded cheese to add a spicy and cheesy kick.
Carefully remove the hot cast iron skillet from the oven using oven mitts. Add 1 tablespoon of vegetable oil to the skillet and swirl to coat the bottom and sides.
Pour the batter into the hot skillet, spreading it out evenly.
Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 3300 mg | 144% | |
| Total Carbohydrate | 259.0 g | 94% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 38.7 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 770 mg | 59% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
