The best delicious Cowboy Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cowboy Cornbread recipe today!
Hello my friends, this Cowboy Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Cowboy Cornbread is amazingly delicious, and addictive, everyone will be asking for more Cowboy Cornbread.
What Makes This Cowboy Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cowboy Cornbread.
Ready to make this Cowboy Cornbread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
4 ts Vegetable oil, divided
1 c Yellow cornmeal
3/4 c All-purpose flour
1 1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
3/4 c Low-fat buttermilk
4 oz Chopped green chiles, (1
-can) undrained
1 Egg, beaten
1 c Frozen whole kernel corn,
-thawed
10 Red bell pepper strips
Coat an 8-inch castiron skillet with 1 teaspoon oil. Place in a 400 degree
oven for 10 minutes.
Combine the cornmeal and next 4 ingredients in a large bowl.
Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well.
Add to cornmeal mixture, stirring until the dry ingredients are moistened.
Stir in corn.
Spoon into preheated skillet. Arrange pepper strips on top of batter. Bake
at 400 degrees for 45 minutes or until a wooden pick inserted in center
comes out clean. Yield: 10 servings.
Per serving: 153 Calories; 3g Fat (17% calories from fat); 5g Protein; 28g
Carbohydrate; 19mg Cholesterol; 167mg Sodium
NOTES : This chile-flavored cornbread is a great way to sneak in vegetbles.
Serve it with chili, soup, or stew or use it for hamburger buns. And be
sure to tell your kids it’s a favorite with ropers, bulldoggers, vaqueros,
and cowboys of every stripe.
Yields
10 Servings
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