Gluten Free Texas Cornbread Recipe by cookpad.japan
 cookpad.japan @cookpad_jp In some parts of the U.S., cornbread or corn muffins are served with meals, in place of regular bread. Texas-style cornbread has a slightly sweet taste and is nice and moist. Add some jalepeños to create an even tastier bread! Just combine the ingredients and mix! If you want to omit the honey for a saltier taste, add 1/2 teaspoon salt, and increase the vegetable oil to 100 ml. Recipe by Little Darling In some parts of the U.S., cornbread or corn muffins are served with meals, in place of regular bread. Texas-style cornbread has a slightly sweet taste and is nice and moist. Add some jalepeños to create an even tastier bread! Just combine the ingredients and mix! If you want to omit the honey for a saltier taste, add 1/2 teaspoon salt, and increase the vegetable oil to 100 ml. Recipe by Little Darling Gluten-Free Texas Cornbread Share its first Cooksnap! In some parts of the U.S., cornbread or corn muffins are served with meals, in place of regular bread. Texas-style cornbread has a slightly sweet taste and is nice and moist. Add some jalepeños to create an even tastier bread! Just combine the ingredients and mix! If you want to omit the honey for a saltier taste, add 1/2 teaspoon salt, and increase the vegetable oil to 100 ml. Recipe by Little Darling In some parts of the U.S., cornbread or corn muffins are served with meals, in place of regular bread. Texas-style cornbread has a slightly sweet taste and is nice and moist. Add some jalepeños to create an even tastier bread! Just combine the ingredients and mix! If you want to omit the honey for a saltier taste, add 1/2 teaspoon salt, and increase the vegetable oil to 100 ml. Recipe by Little Darling Ingredients 6 servings 160 grams Corn meal 1 tbsp Baking powder 100 ml Cheddar cheese (melting cheese) 2 Eggs 240 ml Sour cream 240 ml Canned creamed corn 5 tbsp Vegetable oil 50 ml Honey or agave syrup 1 dash Jalepeños (optional) 160 grams Corn meal 1 tbsp Baking powder 100 ml Cheddar cheese (melting cheese) 2 Eggs 240 ml Sour cream 240 ml Canned creamed corn 5 tbsp Vegetable oil 50 ml Honey or agave syrup 1 dash Jalepeños (optional) Cooking Instructions 1 Preheat the oven to 200℃ (400°F). Lightly grease a cake pan with butter or oil. 2 Combine the cheese, egg, sour cream, creamed corn, honey, and vegetable oil in a bowl. 3 In a separate bowl, combine the corn meal and baking powder, then add the wet ingredients from Step 2 and mix well. 4 Pour into the cake pan and bake for 30 minutes. It's done if a toothpick inserted into the center comes out clean. 5 Enjoy it with the classic Mexican chili con carne. Texas style cornbread has a distinctive sweetness. A perfect snack with milk! 1 Preheat the oven to 200℃ (400°F). Lightly grease a cake pan with butter or oil. 1 Preheat the oven to 200℃ (400°F). Lightly grease a cake pan with butter or oil. 2 Combine the cheese, egg, sour cream, creamed corn, honey, and vegetable oil in a bowl. 2 Combine the cheese, egg, sour cream, creamed corn, honey, and vegetable oil in a bowl. 3 In a separate bowl, combine the corn meal and baking powder, then add the wet ingredients from Step 2 and mix well. 3 In a separate bowl, combine the corn meal and baking powder, then add the wet ingredients from Step 2 and mix well. 4 Pour into the cake pan and bake for 30 minutes. It's done if a toothpick inserted into the center comes out clean. 4 Pour into the cake pan and bake for 30 minutes. It's done if a toothpick inserted into the center comes out clean. 5 Enjoy it with the classic Mexican chili con carne. Texas style cornbread has a distinctive sweetness. A perfect snack with milk! 5 Enjoy it with the classic Mexican chili con carne. Texas style cornbread has a distinctive sweetness. A perfect snack with milk! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 07, 2014 01:19 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Mexican Cornbread Mexican Cornbread This recipe makes a really good, dense, rich cornbread with loads of flavor. We serve this with soups, bean dishes, or with just about anything really. There's never leftovers at our house. NOTES: Milk can be substituted for the buttermilk if needed, but the flavor will be lighter. Also milk is thinner than buttermilk so you'll need less of it. Leave out a few tablespoons and adjust after it all comes together. Also omit the baking soda since you've removed the acid buttermilk brings to the party. I cook mine in cast iron and its great that way because of the fantastic crust that develops. You could probably cook this in pyrex but it won't be as good :) Mark Dickinson Mexican Cornbread Mexican Cornbread I have made this several times. It's a favorite in my family. You can also add ground beef for an extra flavor. Just cook the beef, drain, then stir into the mixed batter before pouring into dish to bake mmtaylor1031 Simple Cornbread Simple Cornbread This is my grandma's recipe, it's different from american cornbread; I never tried it sweet. I usually eat it with yoghurt or soup red.queen Skillet Cornbread Skillet Cornbread Brown butter, maple syrup and crispy crust make this cornbread packed with flavor. If you have whole milk that is slightly aged, use it to give your cornbread some real depth of flavor. Jim Kennedy Perfect Cornbread Perfect Cornbread Very flexible recipe. We usually add diced peppers for a little heat. NOTE: You can make your own buttermilk by adding a couple tablespoons of white vinegar to the milk and letting it curdle for ~10 min. Or you can just use milk. Lisa Mexican Cornbread Mexican Cornbread This recipe makes a really good, dense, rich cornbread with loads of flavor. We serve this with soups, bean dishes, or with just about anything really. There's never leftovers at our house. NOTES: Milk can be substituted for the buttermilk if needed, but the flavor will be lighter. Also milk is thinner than buttermilk so you'll need less of it. Leave out a few tablespoons and adjust after it all comes together. Also omit the baking soda since you've removed the acid buttermilk brings to the party. I cook mine in cast iron and its great that way because of the fantastic crust that develops. You could probably cook this in pyrex but it won't be as good :) Mark Dickinson Mexican Cornbread Mexican Cornbread This recipe makes a really good, dense, rich cornbread with loads of flavor. We serve this with soups, bean dishes, or with just about anything really. There's never leftovers at our house. NOTES: Milk can be substituted for the buttermilk if needed, but the flavor will be lighter. Also milk is thinner than buttermilk so you'll need less of it. Leave out a few tablespoons and adjust after it all comes together. Also omit the baking soda since you've removed the acid buttermilk brings to the party. I cook mine in cast iron and its great that way because of the fantastic crust that develops. You could probably cook this in pyrex but it won't be as good :) Mark Dickinson Mexican Cornbread Mexican Cornbread I have made this several times. It's a favorite in my family. You can also add ground beef for an extra flavor. Just cook the beef, drain, then stir into the mixed batter before pouring into dish to bake mmtaylor1031 Mexican Cornbread Mexican Cornbread I have made this several times. It's a favorite in my family. You can also add ground beef for an extra flavor. Just cook the beef, drain, then stir into the mixed batter before pouring into dish to bake mmtaylor1031 Simple Cornbread Simple Cornbread This is my grandma's recipe, it's different from american cornbread; I never tried it sweet. I usually eat it with yoghurt or soup red.queen Simple Cornbread Simple Cornbread This is my grandma's recipe, it's different from american cornbread; I never tried it sweet. I usually eat it with yoghurt or soup red.queen Skillet Cornbread Skillet Cornbread Brown butter, maple syrup and crispy crust make this cornbread packed with flavor. If you have whole milk that is slightly aged, use it to give your cornbread some real depth of flavor. Jim Kennedy Skillet Cornbread Skillet Cornbread Brown butter, maple syrup and crispy crust make this cornbread packed with flavor. If you have whole milk that is slightly aged, use it to give your cornbread some real depth of flavor. Jim Kennedy Perfect Cornbread Perfect Cornbread Very flexible recipe. We usually add diced peppers for a little heat. NOTE: You can make your own buttermilk by adding a couple tablespoons of white vinegar to the milk and letting it curdle for ~10 min. Or you can just use milk. Lisa Perfect Cornbread Perfect Cornbread Very flexible recipe. We usually add diced peppers for a little heat. NOTE: You can make your own buttermilk by adding a couple tablespoons of white vinegar to the milk and letting it curdle for ~10 min. Or you can just use milk. 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