Betty Ewing's Cornbread
Moist cornbread made with creamed corn and shredded cheddar cheese.
Servings 8
Cost 5
Ingredients
- 1 cup cornmeal
- 1 teaspoon salt
- 1 ½ tablespoon baking powder
- 1 tablespoon granulated sugar
- 2 large eggs
- ½ cup vegetable oil, olive or canola
- 1 can creamed corn (14 to 15 oz)
- ¾ cup chopped onions
- 2 cups shredded cheddar cheese
- 2 tablespoons pimiento pepper or chopped red pepper
- ¼ cup chopped jalapeno or 3 tablespoons canned chile peppers
- 1 clove garlic
- 1 tablespoon picante sauce (such as Pace) or 1 teaspoon Texas Pete's or the like (hot sauce)
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
- Mix the cornmeal, sugar, baking powder and salt together in a mixing bowl.
- Whisk the eggs, oil and corn in a second bowl. Add the egg mixture to the cornmeal mixture, then stir in the onions, cheese, peppers, pimiento (if using), garlic and picante sauce (if using).
- Bake for about 40 minutes at 350 degrees F.
Notes
Notes: I love jalapeno but the skin on my tongue doesn't so I had to use mild hatch chiles from a can. I'm sure any type of roasted chile would work, and the pimiento will add a lot of color. I left out the picante sauce and am not sure if it would have done much anyway.
If you want to try bacon drippings but can’t or don’t want to render a full ½ cup, mix a little bacon grease (whatever you can get) with enough vegetable oil to make ½ cup. That will give you a little bit of smoky flavor.